Ingredients Jump to Instructions ↓

  1. 4 ounces wide egg noodle pasta

  2. 1 tablespoon olive or vegetable oil

  3. 1/2 pound lean ground beef

  4. 1 small onion, chopped

  5. 1 cup thinly sliced mushrooms

  6. 1/2 cup thinly sliced green onions

  7. 2 cloves garlic, crushed

  8. 1 teaspoon crushed dried oregano

  9. 1 teaspoon crushed dried basil

  10. 1/2 teaspoon salt Ground black pepper to taste

  11. 1/2 teaspoon crushed dried thyme

  12. 1 (15-ounce) can tomato sauce

  13. 1/2 cup cottage cheese

  14. 1/4 cup ricotta cheese

  15. 1/4 cup shredded mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions; rinse with cold water and drain well. Layer noodles n the bottom of a 9-inch pie pan that's been coated with vegetable cooking spray and set aside. Preheat oven to 350 °F (175°C). Heat oil in a large skillet over medium-high heat. Sauté beef until browned, about 5 minutes. Drain off excess fat and add onion, mushroom, green onions, garlic, oregano, basil, thyme, salt and pepper. Cook until vegetables are tender, about 4 minutes. Stir in tomato sauce, salt and pepper and mix well. . Spread cottage cheese and ricotta evenly over the pasta. Pour the tomato sauce over top and sprinkle the mozzarella cheese over the casserole. Bake uncovered for 20 minutes, or until cheese is melted and sauce is hot.


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