Shabbat Pasta Casserole

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READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook pasta according to directions. Drain.
  • Preheat oven to 180 degrees Celsius.
  • Pour pasta into 9-inch square baking pan (22 cm). It won't all fit, but the amount that will fit depends on which type of pasta - if using large penne, for example, less pasta will fit in that if using elbow macaroni.
  • Add the cottage cheese, the crushed tomatoes, and the olives. Mix well.
  • Sprinkle shredded mozzarella on top.
  • Cover with aluminium foil.
  • Bake for 30 minutes, until cheese melts.
  • To warm on shabbat, place on shabbat hot plate two hours before serving.
  • Note 1: if not using this on a shabbat hot plate, bake for at least an hour - until all the liquids have been absorbed.
  • Note 2: I didn't add any spices because I found the taste great, but dried oregano, fresh or dried basil, and dried thyme, are all great additions.
  • Note 3: I put 500 gr pasta because you will definitely have enough, but in most cases there will be leftover pasta. Large penne - about 250 gr will be enough. Fusili - about 350 gr - 400 gr will be enough. Snaller pasta - like elbow macaroni - will probably use most of the 500 gr.
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