Tomato Garlic Casserole
Source of Recipe
Shannon mailto:[email protected] ,wwrecipes - Desserts - Chocolate Date Cake - April 18, 2002 ,theme - Casseroles
Recipe Introduction
Hi, Shannon from Oregon here, with my third submission. I put this
together just this week and we really enjoyed it. (Chloe, our Shih
Tzu sends her love to Nell.)
List of Ingredients
3 cups of your favorite shell type pasta (measure
dried)
Dash of oregano
1/2 cup of tomato sauce
2 cloves of garlic
1 cup cottage cheese
1 (14 oz) can diced tomatoes (I used seasoned -
oregano/garlic/basil)
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1 cup mozzarella cheeseRecipe
Cook pasta until done, drain, and place in a mixing bowl. Add dash of
oregano to pasta and stir. Spray a nonfat cooking spray on your
casserole dish. Crush your garlic and stir into your tomato sauce.
Add sauce, veggies and cottage cheese to pasta and stir gently. Pour
pasta into casserole dish. Sprinkle a layer of mozzarella cheese over
pasta. Spoon diced tomatoes over pasta and cheese, forming a layer of
tomatoes. (Use most of the liquid with the tomatoes, too.) Sprinkle
remaining cheese over tomatoes, place lid on dish (or foil) and bake
for 45 minutes at 350.
I actually made this ahead, refrigerated it and baked it the next day.
If you try this, rinse pasta in cold water to cool it before draining
and combining with other ingredients. Serves two generously, with a
bit of leftovers for lunch the next day!
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