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Italian Bow Tie Supper

 Italian Bow Tie Supper
Joy Frey of Kelso, Missouri appreciates the convenience of this meal—its flavor might remind you of ravioli. "The recipe makes a lot, so I don't have to cook on the night we enjoy the left-overs," she adds.
6 ServingsPrep: 10 min. Cook: 7-1/4 hours


  • 1-1/2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (14-1/2 ounces) stewed tomatoes, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 package (16 ounces) bow tie pasta, cooked and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese


  • In a large skillet, cook the beef and onion over medium heat until
  • meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • Transfer to a 3-qt. slow cooker. Stir in the tomato sauce, tomatoes
  • and seasonings. Cover and cook on low for 7-8 hours or until bubbly.
  • Increase heat to high; stir in pasta, spinach and cheeses. Cover and
  • cook 10 minutes longer or until heated through and cheese is melted.
  • Yield: 6 servings.

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Italian Bow Tie Supper (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.