Three Cheese Cavatini
photo by *Parsley*
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 453.59 g uncooked rigatoni pasta (or similar shape pasta)
- 793.78 g spaghetti sauce (or use your own, you may need more if you like it saucy)
- 226.79 g mushrooms, sliced
- 59.14 ml chopped onion
- 3 garlic cloves, minced
- 29.58 ml olive oil
- 236.59 ml diced pepperoni (or sliced pepperoni)
- 473.18 ml low fat cottage cheese
- 473.18 ml part-skim ricotta cheese
- 1 egg
- 473.18 ml shredded mozzarella cheese
- 14.79 ml chopped fresh parsley
- 14.79 ml chopped fresh basil
- 4.92 ml oregano
- 2.46 ml nutmeg
- salt and pepper
directions
- Preheat oven to 350°F.
- Cook pasta according to package directions to "al dente".
- While pasta is cooking, saute mushrooms, onions and garlic in olive oil until tender, remove from heat to cool, do not drain.
- Combine cottage cheese, ricotta, egg, herbs and seasonings.
- Mix cooked pasta with sauce and sauteed onion mixture, and spoon half into bottom of 11x13-inch glass pan.
- Spoon cheese mixture on top of pasta, spreading evenly to the edges. Put 1/2 cup mozzarella on top of cheese mixture. Place sliced pepperoni on top of cheese, then spread remaining pasta/onion/mushroom mixture, then mozzarella cheese.
- Bake for 30-40 minutes, until cheese is browning and bubbly. Allow to rest at least 5 minutes before cutting.
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RECIPE SUBMITTED BY
*Parsley*
United States