Tasty Recipes Jacob's Creamy Meat Bowtie Pasta

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Jacob's Creamy Meat Bowtie Pasta

"Meat sauce with cream of celery and stewed tomatoes along with the spices makes this dish healthy, filling, and delicious."

Ingredients :

• 6 ounces farfalle (bow-tie) pasta
• 1 tablespoon olive oil
• 1 pound ground pork
• 1 cup sliced mushrooms
• 1/2 large onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/4 teaspoon ground paprika
• 1 (14.5 ounce) can stewed tomatoes
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 bay leaf
• 1/4 cup freshly grated Parmesan cheese, or to taste (optional)

Instructions :

Prep : 10M	Cook : 4M	Ready in : 35M

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Stir in ground pork, mushrooms, onion, garlic, basil, parsley, and paprika. Cook and stir until pork is cooked through, 8 to 10 minutes.
• Stir stewed tomatoes, cream of celery soup, and bay leaf into the pork mixture. Bring mixture to a boil, reduce heat to low, and simmer for 12 to 14 minutes.
• Stir cooked bow-tie pasta into tomato sauce, top with Parmesan cheese, and serve.

Notes :

• Substitute spices for fresh sprouts and stewed tomatoes for fresh tomatoes to make this meal extra healthy. I use ground pork, which reduces grease substantially.
• If tomato sauce does not reach desired thickness after 12 minutes, whisk flour with cold water in a small bowl; slowly pour flour mixture into sauce, stirring constantly.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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