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Hearty Beef & Cheese Bowtie Casserole: A Family Favorite

Bowtie Casserole
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This Hearty Beef & Cheese Bowtie Casserole transforms everyday ingredients into a bubbling pan of comfort food magic.

Ingredients

  • 1 1/2 lbs lean ground beef
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can stewed tomatoes
  • 1 tsp oregano
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste
  • 10 oz frozen spinach, thawed (or fresh spinach)
  • 16 oz bowtie pasta, cooked
  • 1/2 cup Parmesan cheese, shredded
  • 1 1/2 cups mozzarella, shredded

Instructions

  1. Preheat your oven to 375°F and bring a large pot of salted water to a boil. Cook the bowtie pasta for 2 minutes less than package directions (it should be slightly firmer than al dente) then drain and set aside.
  2. Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles as it cooks. When it’s about halfway done, I like to add the chopped onion directly to the meat to soften and absorb those wonderful beef flavors.
  3. Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then stir in the tomato sauce, stewed tomatoes with their juice, oregano, Italian seasoning, salt, and pepper. Reduce heat to medium and simmer for 5-7 minutes.
  4. Squeeze the thawed spinach thoroughly to remove excess moisture, then add it to the beef mixture, stirring until evenly incorporated. The spinach should be distributed throughout without any large clumps.
  5. Combine the cooked pasta with the beef and tomato mixture in a large bowl, tossing gently until all pasta is evenly coated. This ensures every bite has the perfect balance of pasta, meat, and sauce.
  6. Transfer the mixture to a greased 9×13-inch baking dish and spread into an even layer. Sprinkle the Parmesan cheese over the top, followed by the shredded mozzarella, creating a complete cheese blanket.
  7. Bake uncovered for 25-30 minutes, until the cheese is melted and bubbling with golden brown spots. Let the casserole rest for 5-10 minutes before serving—trust me, this helps everything set up nicely and ensures you won’t burn your mouth on that first delicious bite.

Notes

  • Undercook the pasta: Cook your bowties about 2 minutes less than al dente—they’ll continue absorbing moisture from the sauce while baking, preventing a mushy final texture.
  • Drain the beef: After browning your ground beef, drain excess fat but leave about a tablespoon in the pan to sauté the onions and garlic for enhanced flavor development.
  • Master the spinach prep: Squeeze thawed spinach between paper towels until bone-dry—I’ve found this extra minute of effort prevents a watery casserole and keeps those vibrant green flecks intact.
  • Layer cheese strategically: Start with Parmesan directly on the pasta mixture before adding mozzarella—this creates two distinct cheese layers that melt differently for the perfect texture contrast.
  • Rest before serving: Let your casserole stand 10 minutes after baking—the resting period allows the cheese to set slightly while the pasta absorbs more flavor from the sauce.

Find it online: https://www.sweethomecook.com/bowtie-casserole/