Pioneer Woman Bowtie Lasagna

Last night I tried a recipe that I’ve been wanting to test out for a while… the Pioneer Woman Bowtie Lasagna. I hadn’t heard of the Pioneer Woman before, but apparently she’s a real thing. She claims this is a 16 minute meal – I would argue that it cooks pretty fast, but not that fast. I used the one pot method though – cooked the pasta then as it drained browned the meat. I suppose if I would have done both at the same time it would have been faster, but I chose less dishes over an extra 5 minutes. Also, I used ground turkey instead of ground beef… I’m finding that in sauces I can’t really taste the difference and it’s a little bit healthier. The website I found this on (Katie Cooks Dinner) recommended using Rao’s Homemade Pasta Sauce. It’s a bit pricey ($8.99 a jar), but was amazing. The next best thing to homemade! Apologies for the crummy picture. I was starving so I grabbed my cell phone instead of my camera.

Pioneer Woman Bowtie Pasta
Pioneer Woman Bowtie Lasagna


1 pound bowtie pasta
1 tablespoon olive oil
1 pound ground chuck
1 jar spaghetti sauce (or 3 cups homemade)
1 teaspoon salt
1/2 teaspoon garlic powder
1 heaping teaspoon Italian seasoning
1 cup shredded mozzarella
1 cup sour cream


Boil pasta in large pot of salted water until al dente, drain.  In large skillet, brown and crumble ground chuck until fully cooked, drain fat and return to pan.  Pour cooked pasta on top of meat, then drizzle on olive oil.  Pour on jar of sauce, salt, garlic powder and Italian seasonings.  Stir.  Add cheese and sour cream.  Stir over low heat until cheese is melted and all ingredients are combined.  Taste and add salt and pepper, if necessary.  Serve with Parmesan or additional mozzarella, if desired.

Seriously, it’s that easy. Enjoy!


Tonight we finally tried the panini portion of our favorite grill pan (Le Creuset). We have a great panini cookbook and I wanted to try the muffuletta recipe… it was so delicious… almost as yummy as the ones I had in New Orleans (almost).




2 round Italian rolls

1 tablespoon extra virgin olive oil

1/2 cup Sicilian-style mixed olive salad (I made my own – oregano, black olives, green olives, and garlic chopped and mixed)

2 ounces mortadella, thinly sliced

2 ounces provolone cheese, thinly sliced

2 ounces capicola (or Italian ham), thinly sliced

2 ounces mozzarella cheese, thinly sliced


Preheat your sandwich grill or pan. Place the rolls, cut sides down, on a work surface and brush the crust sides with the olive oil. Turn, oiled side down, and divide the olive salad between the bottom halves of the rolls. Layer on the mortadella, provolone, capicola, and mozzarella on top. Cover with the top halves of the rolls, oiled sides up, and press to pack gently.

Place the panini on the grill and close the top plate. Cook until the bread is golden, the meats are warmed, and the cheese is nearly melted (3 to 5 minutes).