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Jacob's Creamy Meat Bowtie Pasta

Jacob Smith

"Meat sauce with cream of celery and stewed tomatoes along with the spices makes this dish healthy, filling, and delicious."
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35 m servings 532 cals
Original recipe yields 4 servings

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
  4. Stir cooked bow-tie pasta into tomato sauce, top with Parmesan cheese, and serve.


  • Cook's Note:
  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 532 calories; 25.8 g fat; 45.6 g carbohydrates; 30.7 g protein; 86 mg cholesterol; 940 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Well ... this was pretty ho-hum so I added another half t basil & ... well, still not too impressed. It was edible, but won't be a repeat. I made the mistake of not taking out the bay leaf in ...