Easy Stovetop Skillet Bow Tie Lasagna

overhead shot of bow tie pasta lasagna skillet with a spoon.

4.72 from 7 votes

Easy Stovetop Skillet Bow Tie Lasagna

This skillet lasagna recipe with bowtie noodles is an easy one-skillet weeknight dinner full of savory ground beef, gooey mozzarella, tangy sour cream, pasta sauce, and flavorful herbs. It's a great way to get your lasagna fix all on your stovetop.

Prep Time 5

Cook Time 25

Servings servings

Author Melissa Williams

Ingredients

12 ounces bow tie noodles or another short noodle
1 teaspoon extra virgin olive oil
2 teaspoons minced garlic
1 pound ground sirloin I use lean, 93/7
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1 tablespoon Montreal steak seasoning
1 teaspoon Italian seasoning
26 ounces spaghetti sauce
½ cup shredded mozzarella mozzarella or a blend - whatever you have on hand
½ cup sour cream

Instructions

Cook the noodles according to package directions until al dente. Drizzle with olive oil and and set aside.
12 ounces bow tie noodles
In a large skillet, over medium heat, add the olive oil and minced garlic. Stir until fragrant.
1 teaspoon extra virgin olive oil, 2 teaspoons minced garlic
Add the ground sirloin to the pan and season with salt, pepper, onion powder, steak seasoning, and Italian seasoning. Break apart the meat and cook until no longer pink.
1 pound ground sirloin, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 tablespoon Montreal steak seasoning, 1 teaspoon Italian seasoning
Pour in the spaghetti sauce. Stir.
26 ounces spaghetti sauce
Pour in the cooked noodles. Stir. Add in the shredded cheese and sour cream, stirring until fully blended.
½ cup shredded mozzarella, ½ cup sour cream
Continue heating over medium heat until the cheese is fully melted.
Serve and enjoy!

Notes

Salt pasta water before boiling to boost flavor and prevent sticking.
For extra cheesiness, add ¼ cup more cheese and a scoop of ricotta.
Season the ground beef well—it really enhances the flavor.
Store leftovers covered in the fridge for up to 4 days.
To freeze, let cool completely, wrap in foil or place in a sealed container and freeze for up to two months. Thaw overnight in the fridge before reheating.

Nutrition