Prep 15 mins
Cook 1 hr
This claims to be a lower calorie version of a simple baked macaroni and cheese. The eggs in this dish are what make it more like a pie. The recipe in the book is actually called "Low Calorie Pastiere." Recipe from a Boston, Massachusetts community cookbook entitled "The North End Union Italian Cookbook."
- 4 eggs
- 1 lb cottage cheese
- 1 cup grated romano cheese
- 1⁄2 cup chopped fresh parsley
- 4 cups cooked elbow macaroni
- Preheat oven to 325*.
- In large bowl, beat eggs well. Mix in cheeses and parsley well. Stir in macaroni.
- Pour mixture into a generously greased 8" x 12" pyrex baking dish. Bake for 1 hour or until knife inserted in center comes out clean. Let cool at least 5 minutes before serving to allow cheese sauce to thicken slightly. May need to be seasoned with pepper just before serving.
This was even better than I thought it would be. It's delicious comfort food that doesn't seem low cal. I didn't have fresh parsley so I skipped parsley. Also I added 1/4 tsp nutmeg and would definitely do that again. I had a huge container of cottage cheese so I wasn't sure how much 1 lb would be -- it's approximately 2 cups.
We really enjoyed this recipe! It was tasty and very filling. I used freshly grated pecorino romano cheese and I replaced the parsley with nutmeg. I also put some grated mozzarella over the top 10 minutes before the end of cooking. We'll definitely make this again, perhaps adding some chicken and vegetables to make a complete meal. Thank you!
I really, really enjoyed this recipe. This is the perfect comfort food for pasta lovers! Comes out creamy and delicious. I would have to say that with a recipe such as this that has so few ingredients, it's all about the quality of what you're using. My Italian grandmother instilled in me to use the finest cheeses and olive oil that money can buy in all recipes. I used freshly grated Locatelli pecorino romano in this recipe and it came out amazing. I would imagine a cheap parmesan would ruin this, so don't skip on the quality ingredients. I loved the fresh parsley in this as well, but I would say that when I first tasted this, I felt something was missing. As I continued to eat it, I realized that what I was missing was a little bit of butter. I like to cook healthy so I appreciate that butter is left out of this, but if I was to make it for company, I would dice some butter into tiny bits and mix them in, the same way I do with my homemade mac and cheese. For myself though I would make this as is to keep it healthy. Thanks for the great recipe!!