Originally posted November 23, 2011

Baked Mac and Cheese with Roasted Vegetables

I decided to make this even more delicious by adding roasted vegetables. UPDATE: I tweaked this recipe a bit and made it like 8000 more times delicious, even though it was already tasty.

Ingredients

12 ounces uncooked rigatoni
12 ounces carton low-fat cottage cheese
1 cup (4 ounces) finely shredded sharp cheddar cheese
1 T dried oregano
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 t dried oregano
1/8 teaspoon freshly ground black pepper
1/4 cup tablespoons panko
2 zucchinis
1/2 white onion

8-inch square

Directions

1. Preheat oven to 375°.

2. Slice the zucchini into 1/2 inch slices, then half. Slice the onion in to thick slices. Toss in a bowl with oilive oil. Bake in the oven for 15-20 minutes until roasted.

2. Meanwhile, cook pasta according to package directions. Drain; place in a large bowl.

3. Combine cottage cheese, cheddar cheese, 1 T dried oregano, and pepper. Add the cheese mixture to pasta, and stir well. Add roasted vegetables.

4. Spoon mixture into an 8x8-inch glass or ceramic baking dish coated with cooking spray.

5. Combine 1/4 cup Parmesan, panko, and 1t dried oregano 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