Lasagna Soupin Garlic Bread Bowls

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  • 1 lb ground chicken sausage
  • 1 lb lean ground beef
  • 3 cups rotini pasta, uncooked
  • 1½ cups cottage cheese
  • 1 28-oz can diced tomatoes
  • 2½ cups marinara sauce
  • 16 oz chicken broth
  • 2 cups water
  • 1 large onion, chopped
  • 2 tbsp olive oil
  • 2 medium bread bowls
  • 3 tbsp butter, softened
  • 1 tsp garlic salt
  • Pinch of dried parsley
  • Pinch of dried oregano
  • 2 oz mozzarella cheese, shredded
  • 2 tbsp fresh parsley


Brown ground beef and chicken sausage in separate skillets and then drain. Put olive oil in a soup pot and turn on to medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Add diced tomatoes, the chicken sausage, and ground beef to the pot and stir. Add marinara, water, and chicken broth and bring to a boil. Add uncooked pasta and stir. Cook 8-10 minutes. When the noodles are tender, remove the pot from the heat and stir in cottage cheese.

Preheat the oven to broil on high. Mix together butter, garlic salt, dried parsley, and oregano. Cut a bowl-like shape out of the center of the bread to make bowls and spread garlic butter all around the inside. Broil on a cookie sheet for 2-3 minutes, watching it carefully until browned. Remove from the oven and fill with the pasta and meat mixture. Garnish with desired toppings such as mozzarella cheese and fresh parsley.
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