Ingredients:
1 lb uncooked rigatoni pasta ( or similar shape pasta)
28 ounces spaghetti sauce ( or use your own, you may need more if you like it saucy)
8 ounces mushrooms, sliced
1/4 cup chopped onions
3 garlic cloves, minced
2 tablespoons olive oil
1 cup diced pepperoni ( or sliced pepperoni)
2 cups low fat cottage cheese
2 cups part-skim ricotta cheese
1 eggs
2 cups shredded mozzarella cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon oregano
1/2 teaspoon nutmeg
salt and pepper
Directions:
Preheat oven to 350 F.
Cook pasta according to package directions to “al dente”.
While pasta is cooking, saute mushrooms, onions and garlic in olive oil until tender, remove from heat to cool, do not drain.
Combine cottage cheese, ricotta, egg, herbs and seasonings.
Mix cooked pasta with sauce and sauteed onion mixture, and spoon half into bottom of 11×13-inch glass pan.
Spoon cheese mixture on top of pasta, spreading evenly to the edges. Put 1/2 cup mozzarella on top of cheese mixture. Place sliced pepperoni on top of cheese, then spread remaining pasta/onion/mushroom mixture, then mozzarella cheese.
Bake for 30-40 minutes, until cheese is browning and bubbly. Allow to rest at least 5 minutes before cutting.
Servings: 8
Time preparation: 10 min.
Time total: 50 min.