Penne Super Casserole
8 ounces of penne
2 tablespoons of oil
3 cups of frozen pearl onions, thawed
1 clove garlic, peeled and crushed
one 1 pound can of tomatoes, undrained
one 6 ounce can of tomato paste
2 teaspoons of sugar
Salt to taste
2 eggs
one 16 ounce container of creamed cottage cheese
two 10 ounce packages of frozen chopped spinach, thawed and well drained
3 cups of grated Cheddar cheese
1 teaspoon of sage
Cook penne in boiling, salted water following package directions, drain.
Heat oil in large saucepan. Add onions and garlic; sauté over medium heat,
stirring constantly, for 3 minutes. Stir in tomatoes and can liquid; break
up tomatoes with wooden spoon. Stir in tomato paste, sugar and salt.
In large bowl, beat eggs until fluffy; stir in cottage cheese, spinach, 1/2
cup of grated Cheddar cheese, sage and salt; mix well.
Preheat oven to 400ºF.
Place 1/3 of tomato sauce in bottom of ungreased 13x9x2 inch baking dish.
Cover with half the macaroni, 1/3 of grated cheese and half the spinach
mixture. Repeat layers. Spread remaining sauce on final spinach layer.
Sprinkle remaining cheese around edges of casserole. Cover with foil and
bake for 25 minutes. Uncover and bake for 5 minutes more or until mixture is
hot and bubbly, and cheese melted. Remove from oven and serve. Serves 6 |
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