Let me first say, I do not like cottage cheese! I will ever be a person to just have cottage cheese and fresh fruit. I vividly remember my mom doing this when I was younger, and I could never understand how she thought it tasted good?!?! However, this week I have learned that cottage cheese can be a healthier alternative to help bind or thicken.
I used it to make quinoa veggie burgers earlier this week (which were delicious), and I was racking my brain to try to figure out how I could use up the rest of the cottage cheese. I really did not want it to go to waste. I thought maybe it could be used in place of ricotta cheese. So, I began to do a little investigating on the computer. I came across a recipe that sounded good and easy to make, but I did not have all the ingredients needed.
Below is my take on the original recipe (http://morganmoore.typepad.com) my family was pleased with the result!! My husband even followed the meal up by saying, “Delicious lasagna!!” This made me laugh, and you can clearly tell by his statement why I do all the cooking!!
Cottage Cheese Pasta Bake
2 tbsp olive oil
1 box short cut pasta (like ziti, rotini, etc.)
1 package frozen turkey meatballs
2 onions, chopped
1/2 tbsp garlic, minced
2 jars of Spaghetti Sauce
2 cups cottage cheese
1 cup parmesan cheese, grated
1/4 cup chopped fresh parsley
2 tsp garlic powder
1 tbsp Italian seasoning
1 cup mozzarella cheese, shredded
Pre-heat oven to 350 degrees.
Cook pasta according to package directions and set aside.
Bake meatballs according to package directions. Let cool, then dice into bite size pieces. Set aside.
In a medium sauté pan on medium heat, add 2 Tbsp olive oil. Add chopped onion and cook until translucent (about 5 minutes). Add garlic and cook for 1 minute.
Add pasta sauce, diced meatballs, and Italian seasoning. Bring to a boil, then simmer 5 minutes.
In a large bowl, combine cottage cheese, parmesan cheese, egg, parsley & garlic powder. Mix thoroughly. Add pasta to cottage cheese mixture.
Spread 1/3 of meat mixture on the bottom of a greased 13×9 inch glass baking dish.
Spoon pasta mixture into the baking dish and add remaining sauce to the top.
Cover with foil and bake for 30 minutes.
Remove the foil and add the shredded cheese. Cook another 5 minutes uncovered to melt the cheese.