It only takes an hour, including prep and cooking time; it's very tasty, and it isn't super fatty. All good.
Ingredients
- 12 ounces uncooked rigatoni
- 12 ounces carton low-fat cottage cheese
- 1/2 cup (2 ounces) finely shredded sharp cheddar cheese
- 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup tablespoons panko
- 2 tablespoon minced fresh parsley
8-inch square
Directions
1. Preheat oven to 375°.
2. Cook pasta according to package directions. Drain; place in a large bowl.
3. Combine cottage cheese, cheddar cheese, 1/4 cup Parmesan cheese, salt, and pepper. Add the cheese mixture to pasta, and stir well.
4. Spoon mixture into an 8x8-inch glass or ceramic baking dish coated with cooking spray.
5. Combine remaining 1/4 cup Parmesan, panko, and parsley in a small bowl. Sprinkle evenly over pasta mixture. Bake at 375° for 20 minutes.
6. Broil pasta 1 minute or until top browns.
55 minutes
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Comments
Yum! I've made baked mac and cheese where you melt the cheese in a large pan before baking. What a mess. I like your method.