So simple, yet so delicious. I guess you could say this is a sort of spin on lasagna. But there are definitely distinct differences. You see, I had these gourmet type rigatoni noodles, made from tomato, spinach, carrot, and red beet, and have been saving them since Christmas (thanks again Katrina! :D). It was something like THIS...Maccheroni, though, instead of Misto. I had been thinking all along that I wanted to stuff them...with something...just didn't know what! Well, cheese is always a good option I think. But once I started cooking the noodles, I noticed they were some that were broken and torn, and it would be a very delicate and trying task to stuff every single one of them. :P So instead I made a pasta bake and just mixed the cheese WITH the noodles rather than IN the noodles! It turned out very tasty.
This is perfect to make in the summer with fresh tomatoes, basil, and spinach from the garden. The tomatoes aren't quite ripe yet here, so I just used some store bought ones. After they are washed and dried, mix together the basil and spinach. Chop the mixture finely. Also dice the tomatoes and strain them to get most of the juice and seeds out (perhaps Roma tomatoes would work nicely). Place the tomatoes, spinach, and basil in a large bowl, adding the cottage cheese, mozzarella cheese, egg, and red pepper flakes (if it's garden season you could try jalapenos or another hot pepper instead!). Pour the mixture into the bottom of a greased 9x13 baking dish.
Spread 2 cups of spaghetti sauce (or your own homemade pasta sauce) over the noodle mixture. Sprinkle with the Italian seasoning blend, and sprinkle with the remaining mozzarella.
Bake for 20-25 minutes at 425 degrees Fahrenheit. For the full recipe and nutrition information, click HERE.
The song today is "Code Monkey" by Jonathan Coulton. (PS-If you're reading this Matt, it's your theme song :P Nick says so. Haha.)
Thanks for stopping by!
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