Sunday, January 30, 2011

Erika's Penne Pasta Casserole

This recipe is a mixture of THIS recipe and THIS recipe with my own added touch.

*1 Package of Penne Pasta, Cooked and Drained
*1 Pound Sausage, or Hamburger Browned and Drained
*1 Jar of your favorite Pasta Sauce (about 2 cups)
*Dried Basil (to taste)
*Garlic Powder (to taste)
*Grated Mozzarella Cheese
*2 Eggs
*1 small Container Cottage Cheese
*1/2 med. yellow onion
*1 tbsp e.v. olive oil
*2-3 cloves minced garlic

Get a pot of salted water going. Over low heat in a large skillet, add some olive oil, onion, garlic and a pinch of salt and sweat / simmer that until translucent.
Add the ground beef and/or italian sausage and brown. Drain it, return to pan with onion mixture. Add spaghetti sauce, and cook on low stirring occasionally for about 10-15 min. Add chopped basil and garlic powder. You may want to alter the flavor with salt, pepper and sugar depending on your spaghetti sauce.
When water boils, add the penne and
UNDERCOOK it. (Because it will continue to cook in the oven).
Combine Cottage Cheese, Eggs, and mozzarella
Cheese in a medium mixing bowl.
Combine spaghetti sauce mixture, cottage cheese mixture and noodles together in a 9 x 13” baking dish.
Top with cheese, bake at 350F for about 30-45 minutes. You might want to cover lightly with aluminum foil until the last 10 minutes.

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