You're gonna love this easy and cheesy pasta dish!
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Servings: 8servings
Author: Sam
Ingredients
1poundpenne pasta
1(16 ounce container)small curd cottage cheese
2cupsshredded mozzarella cheesedivided
1/2cupshredded parmesan cheese
1large egg
1poundground beef
1clovegarlic minced
1/4cupminced onion
28ouncescrushed tomatoes
2tablespoonstomato paste
1/4cupwater
1teaspoonoregano
1teaspoonbasil
1/2teaspoonthyme
1teaspoonsugar
1/2teaspoonsalt
1/2teaspoonpepper
Instructions
Fill a large pot with water, bring to a boil and cook pasta according to package directions for al dente.
While the pasta is cooking, heat a large nonstick skillet over medium-high heat, cook the meat (breaking it into small pieces) until the meat is just cooked through, about 5-7 minutes. Drain grease from pan and return pan to medium heat. Add garlic and onion to the skillet with the ground beef and cook until fragrant, about 1-2 minutes.
Add crushed tomatoes, tomato paste, water, oregano, basil, thyme, sugar, salt, and pepper. Stir to combine, Cover and bring to a simmer. Simmer for 10 minutes while pasta is cooking.
Preheat oven to 350.
Drain pasta and return to pan. Add cottage cheese, egg, 1 1/2 cups mozzarella, and parmesan cheese, stir to combine.
Spoon pasta and cheese mixture into 9x13 pan, pour meat sauce over the pasta and top with the remaining 1/2 cup mozzarella cheese.
Bake for 30 minutes, or until bubbly and heated through.
Notes
Quicker method: If using jarred marinara sauce, cook ground beef and set aside. Add pasta to pan and layer ground beef, then jarred sauce. Cook as above.
Make ahead: Once assembled refrigerate casserole for up to 24 hours. Bake covered at 350 for 45 minutes, uncover and bake for an additional 15 minutes, or until cheese is melted and casserole is heated through.