Tuesday, March 17, 2015

Baked Italian Casserole

8 ounces rotini pasta
1/2 lb. ground beef
1/4 onion, diced
1 tablespoon minced garlic
12 ounces spaghetti sauce
8 ounces cottage cheese
8 ounces mozzarella cheese, shredded
1 teaspoon italian seasoning
1/4 pound sliced pepperoni
1 can (2.25 ounce) sliced black olives with jalapenos, drained (optional)
1 can (4 ounce) mushrooms, drained (optional)

Preheat oven to 350 degrees. Cook the pasta according to the package.  Brown the meat with onions and garlic. Drain noodles and meat.  Add spaghetti sauce and layer in bottom of greased 9x13 pan. If you would like to add the mushrooms or olives, mix in as well.  I chose not to add either.  Mix cottage cheese, Italian seasoning and shredded cheese together.   Spread on top of the noodle and meat mixture.  Top with pepperonis.  Bake for 20-25 minutes until cheese is brown and bubbling.

I didn’t have rotini noodles so I used elbow macaroni which tasted just fine.  The flavors tasted even better together the next day when warmed up for lunch.  

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