Bow Tie Pasta Bake
This Bow Tie Pasta Bake started with a recipe Miss Lily Hardy taught me years ago called Kill Hungry—ground beef, tomatoes, and macaroni cooked together until it could feed a crowd. My version nods to that old-school spirit but takes a creamy, tangy turn with a handful of kraut. The beef plays a supporting role while the kraut quietly steals the show, adding a little brightness to all that cheesy goodness. Think of it as Hamburger Helper’s grown-up cousin—the kind that knows how to sneak in something good for you and still taste like pure comfort.
Ingredients
1 pound lean ground beef, pork, or turkey
2 teaspoons extra-virgin olive oil, plus more if needed
2 teaspoons kosher salt, divided
2 teaspoons allspice
2 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
2 medium onions, diced
2 cups finely chopped broccoli
3 cups cooked bow tie pasta (from about 4 ounces dry)
2½ cups shredded melting cheese of your choice, divided
1 cup grated Parmigiano Reggiano (use a Microplane), divided
3 cups sauerkraut, drained
2 cups milk
½ cup sour cream
Directions
1 Preheat your oven to 350°F. In a 12-inch skillet over medium heat, brown the ground meat in the olive oil. As it browns, season it with 2 teaspoon of the allspice, cumin, garlic powder, black pepper and 1 teaspoon of salt.
2 Using a slotted spoon, transfer the beef to a plate. Leave the fat in the skillet and add the onions, plus ½ teaspoon of the salt. Add another teaspoon of oil if the pan is dry. Sauté the onions for a couple of minutes so they soften, then stir in the reserved beef, the broccoli, and remaining ½ teaspoon salt. Add 1 cup water and continue cooking until the water has cooked out and you have a homogenous, aromatic meaty mix, about 10 minutes.
3 Transfer the meat mix to a large bowl and stir in the cooked pasta, half of the melting cheese, half of the Parm, the kraut, milk, and sour cream. Pour all of this into a 9 x 14-inch casserole dish and top with the remaining melting cheese and Parm. Slide the dish onto the middle rack of your oven and bake for 45 minutes. The top will brown in spots, the sides will be bubbly, and your kitchen will smell like delicious dinner.