Cottage Casserole
This ground beef and pasta casserole is a great make-ahead recipe to stash in your freezer. Just be sure to allow a couple days before you need it, so the casserole can safely thaw in the refrigerator.
Ingredients
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12 ounces bow tie or elbow pasta
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4 cups Spicy Tomato Sauce (see recipe on www.familycircle.com) OR: bottled marinara sauce
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1 container (1 pound) low-fat (1%) cottage cheese
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1 container (8 ounces) sour cream
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed of excess liquid
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3/4 cup chopped scallions
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 cups shredded cheddar cheese
Directions
1.
Cook pasta according to package directions, omitting salt and undercooking by 2 minutes. Drain.
2.
Meanwhile, heat oven to 375 degrees F. Grease 12-cup oven-proof casserole.
3.
Mix pasta, sauce, cottage cheese, sour cream, spinach, scallions, salt, pepper in bowl. Spoon into casserole. Top with cheddar. Cover with buttered foil.
4.
To freeze unbaked casserole, cool casserole slightly. Cover with with waxed paper, then foil. Refrigerate until cold. Label. Freeze.
5.
Bake, covered, in 375 degrees F oven 35 minutes. Uncover. Bake 20 minutes, until temperature registers 150 degrees F.
Note
If you have made and frozen the unbaked casserole ahead, transfer to refrigerator 2 days before serving; thaw completely or until no longer icy. To serve, proceed with step 5; remove waxed paper, then re-cover with buttered foil.
Nutrition information
Calories 458, Total Fat 21 g, Saturated Fat 12 g, Cholesterol 61 mg, Sodium 1198 mg, Carbohydrate 45 g, Fiber 4 g, Protein 26 g.
Percent Daily Values are based on a 2,000 calorie diet
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