Skillet Bow Tie Lasagna

I have been trying to cook healthier, so I have been buying the wheat noodles. They are very good, but require a longer cook time to get the right consistency. They are a heartier noodle and I find we actually eat less. For diabetics this is a good noodle, because there is quite a bit of fiber in them, unlike a regular noodle. I have also found that making red sauce has a much more flavorful taste than using canned spaghetti sauce.

Ingredients:

1 pound ground beef
1 small onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups water
1 can (6 ounces) tomato paste
1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 teaspoon salt
2-1/2 cups uncooked bow tie pasta (I had recently used bow tie pasta in another recipe, so I used rotini instead)
3/4 cup 4% cottage cheese (I didn't have cottage cheese, so I just added some mozzarella)
1/4 cup grated Parmesan cheese

Directions:

In a large skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add the tomatoes, water, tomato paste, parsley, oregano and salt. Stir in pasta; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender, stirring once.
Combine cheeses; drop by rounded tablespoonfuls onto pasta mixture. Cover and cook for 5 minutes.

Yield: 4 servings.

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