May 5, 2009
This flavorful recipe originally came from a magazine, but I cannot remember which one. I do remember finding it while sitting at the orthodontist office, but that’s not much help. I have made a few small changes. You’ll notice in the picture that I used fusili because I was out of rotini.
- 12 oz. rotini, cooked
- 24 oz. cottage cheese
- 3 Tb. Italian seasoning
- 2 c. shredded zucchini
- shredded mozzarella to taste
- 1 can diced tomatoes, drained
Combine the cooked pasta, cottage cheese, seasoning, and zucchini and put in a 9 x 13 inch baking dish. Spread the tomatoes out on top and sprinkle with mozzarella. Bake at 350 degrees about 20 minutes, then broil for a few minutes. This would also be good with some mozzarella mixed in, but I have one kid who doesn’t like a lot of cheese. If you really like tomatoes, use two cans.
For more recipes, visit Tempt My Tummy Tuesdays and Tasty Tuesday.
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