Ingredients:
12 ounces uncooked dry wide egg noodles
2 tablespoons extra virgin olive oil
1 1/2 lbs lean ground beef
1/4 cup chopped seeded red bell peppers or 1/4 cup green bell peppers
1/2 large onions, chopped
2 -3 cloves garlic, minced,more to taste
3 (8 ounce) cans tomato sauce
1 tablespoon sugar, less to taste
1 teaspoon italian seasoning, lightly crushed to release oils
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup cottage cheese, drained if watery
1 (8 ounce) packages cream cheese, softened ( can use light)
1/2 cup sour cream or 1/2 cup drained nonfat yogurt
1/2 cup freshly grated parmesan cheese
5 -6 scallions, chopped,divided ( green onions)
1/4 cup chopped fresh parsley leaves (optional)
1/4 teaspoon salt
1/4 teaspoon garlic granules
1/4 teaspoon fresh ground black pepper
1 cup shredded cheddar cheese ( can use reduced-fat)
Directions:
Cook noodles according to package directions until softened, but definitely still undercooked, drain, and toss with olive oil so they do not stick together.
In a large skillet over medium heat, cook crumbled ground beef, bell pepper, onion, and garlic until beef is browned, breaking up meat as it cooks.
Drain fat, add tomato sauce, sugar, Italian seasoning, salt, and pepper, and stir until combined.
Gently stir in noodles.
In a medium bowl, combine cottage cheese, cream cheese, sour cream, Parmesan cheese, half of scallions, parsley, and remaining salt, granulated garlic, and pepper.
Layer half of the noodle mixture in a greased 9″x13″x2″ baking dish.
Cover with all of cheese-sour cream mixture.
Top with remaining noodle mixture, and sprinkle with cheddar cheese and remaining scallions.
Bake, uncovered, in a 350 degree F oven for 35-40 minutes or until thoroughly heated through and bubbly.
Let stand 5 minutes before serving.
Servings: 8
Time preparation: 20 min.
Time total: 60 min.