Italian Bowtie Pie

It's hard to find good Italian meal that helps you maintain your weight (unless you use wimpy little portions). Here's a tasty recipe that's a great substitute for lasagna. It trims calories by reducing the amount of pasta and substituting cottage cheese for higher-calorie ricotta cheese. It also incorporates a great superfood - broccoli! Skip the garlic bread, or limit yourself to just a modest slice - a side salad is a better choice. It makes great leftovers, so the time spent making this supper is paid back with some easy and very nutritious lunches.

Enjoy!

Italian Bowtie Pie

1 lb 90% lean ground beef
2 small onions, chopped
1 can (16 oz) diced tomato or 6-8 Roma tomatoes, diced.
1 can (8 oz) tomato paste
1 clove of garlic, crushed or minced
1/2 cup dry red wine
1/2 tsp oregano
1/2 tsp basil
1/4 tsp sea salt
1/4 tsp ground pepper
8 oz uncooked Farfalle (bowtie) Pasta
4 eggs
2 Tbsp butter or margarine, melted
8 oz shredded mozzarella cheese
16 oz small curd low-fat cottage cheese
2 cups fresh chopped broccoli
4 oz Parmesan cheese

Heat oven to 350 degrees.

Cook beef and onion in a large skillet until beef is browned. Drain fat.

To beef mixture, stir in diced tomato, tomato paste, garlic, wine, oregano, basil, sea salt, ground pepper. Heat to boiling, stirring occasionally. Reduce heat, cover and simmer 10-15 minutes or until thickened. Stir occasionally.

Cook and drain bowtie pasta per package instructions.

In a medium bowl, beat two eggs and the melted margarine/butter. Stir in bowtie pasta.

In a medium bowl mix the cottage cheese and two eggs.

Layer ingredients in a large (9" x 12") casserole dish as follows:
- Bowtie mix.
- Mozzarella cheese.
- Cottage cheese mix.
- Chopped broccoli
- Meat and tomato mixture.
- Sprinkle Parmesan cheese on top.

Bake uncovered for about 30 minutes. Allow to cool for 10 minutes before serving.