A Classic Reborn, Baked Farfalle Casserole
A baked casserole is the heartiest, most warming way of greeting friends and family. When it tastes like this one, you can turn any reunion into a celebration.
You’re probably awfully familiar with lasagna, the quintessential baked pasta, but there’s more in the realm of oven pasta than the famous dish.
Today we’re making a baked farfalle casserole, and we’re using the bow-shaped pasta you always wanted to cook with but didn’t know how to.
This tomato-based dish is perfect for sizeable groups and memorable occasions, and the smell coming out of the oven will bring a crown together, guaranteed.
Ingredients
Serves 4
1 pound of farfalle pasta
17 oz (2 cups) tomato puree
1 pound ground beef
1 cup spinach leaves
2 cloves of garlic
1/2 medium onion
4 ounces grated provolone
1 cup heavy cream
Olive oil as needed
Salt and Pepper to Taste
Method
Add the pasta to a pot of salted water for only five minutes, or until cooked halfway through. Drain the pasta and reserve. Add a drizzle of olive oil to avoid the pasta from sticking.
In a large skillet, add olive oil and heat. Add the minced garlic and onion until the onion is translucent.
Add the ground beef and incorporate. Cook until the meat is fully cooked and add the tomato puree. Season to taste. Bring to a boil.
In an 8″ square baking dish layer half the pasta and cover with half the tomato sauce: layer raw spinach leaves, provolone cheese, and heavy cream.
Add a second layer of pasta, tomato sauce, spinach, cheese, and cream, in that order.
Drizzle with olive oil and cover the baking dish with foil.
Preheat the oven to 350°F for ten minutes and bake your casserole for 20 minutes. Carefully remove the foil and bake for 10 more minutes, increasing the temperature to 425°F or until bubbly.
Serve with a slotted spoon carefully; this casserole comes out hot! Enjoy!