By: Jani Williamson October 17, 2018

When I first got my iPAD many years ago, I downloaded the Betty Crocker Cookbook App and just happened to open it up a few weeks ago while looking for a new dessert recipe.  Not only did I find some yummy dessert recipes I want to make (which will probably be on the AAA Café blog in the upcoming months),  but I also promptly marked several other recipes I wanted to try and this is the first one.  It was a real hit with my husband, John, so I will definitely want to make it again.  It comes together quickly for a weeknight meal, so give it a try!  And, let me know if you do!


(Serves 6)

  • 8 ounces uncooked farfalle pasta (about 2 ½ cups)
  • 1 lb ground beef
  • 1 can (15 oz) tomato sauce
  • ½ teaspoon garlic salt
  • ¼ teaspoon pepper
  • 1 cup sour cream
  • 1 cup cottage cheese
  • ½ cup shredded Parmesan cheese
  • ¾ cup sliced green onions
  • 1 ½ cups shredded Cheddar cheese (12 oz)


  1. Heat oven to 350°.  Spray 13 x 9 baking dish or 2 ½-3 quart casserole with cooking spray.
  2. Cook pasta al dente, about 11 minutes, and set aside.
  3. In 10-inch skillet, cook beef over medium high heat 5-7 minutes, stirring frequently until no longer pink; drain.  Stir in tomato sauce, garlic salt and pepper; cover and simmer 2-3 minutes or until slightly thickened.
  4. In a large bowl, mix sour cream, cottage cheese, Parmesan cheese and ½ cup of the green onions.  Stir in cooked pasta.
  5. Spoon half of the pasta mixture into baking dish.  Top with half of the meat mixture and ¾ of the Cheddar cheese.  Repeat with pasta mixture, beef mixture and remaining ¾ cup Cheddar cheese.  Bake uncovered 25-30 minutes or until mixture is thoroughly heated and cheese is melted.  Top with remaining ¼ cup green onions and serve.



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