Friday, March 5, 2010
This was a treat for me last night since my little girl made it for us :) She's quite the baker too!
2 lbs of med. shell pasta
2 cans of Hunt's tradtional sauce
1 large container of 2% cottage cheese
4 cups shredded mozarella
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 tsp. salt
1 tsp. black pepper
Cook pasta just short of al dente. Drain and set aside with a splash of oil on it to keep from sticking.
In a small bowl combine cottage cheese, oregano, basil, salt & pepper.
In a deep casarole dish, (or 2 disposable pans so you can freeze and re heat) coat the bottom of pan with some sauce. Next spoon an even layer of shells into dish. Then spoon 1/2 of cheese mixture on the shells. Follow with 1/4 of the mozzarella. Now top with the remaining 1st can of sauce. Repeat..noodles, mixture, cheese, sauce but then top with remaing mozzarella. Bake @350 for 45 min. or longer if frozen, ( almost 2 hours.) When baking, if you notice the cheese browning too much, cover with foil sprayed with cooking spray. This stops the cheese from sticking. The kids tend to prefer the cottage cheese over ricotta and it gives it a creamier texture.