Serves 4
275 cal · 75 min
Cheese-A-Roni Bake
Recipe GLPRa6f1f7ef4a449c
A comforting layered pasta bake combining tender macaroni with a creamy cottage cheese filling and melted mozzarella, bound together with tangy tomato sauce and fresh herbs. This wholesome side dish is baked until the top is golden and bubbly, making it perfect for family dinners.
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Ingredients
1 jar (24 ounces) low-sodium meatless spaghetti sauce
1/3 cup water
6 ounces fat-free cottage cheese
1 large egg, lightly beaten
1/2 teaspoon dried oregano
1 cup dry elbow macaroni
4 ounces shredded part-skim mozzarella cheese
Directions
Preheat your oven to 350°F. Wash your hands thoroughly with soap and water before beginning food preparation.
Cook the macaroni according to package directions until al dente. Drain well and set aside.
In a medium bowl, combine the spaghetti sauce with the water, stirring until well blended.
In another bowl, whisk together the cottage cheese, beaten egg, and oregano until smooth and fully combined.
Lightly grease a 1-quart casserole dish with cooking spray or butter.
Spoon about 1/3 of the sauce mixture onto the bottom of the prepared casserole dish, spreading evenly.
Layer half of the cooked macaroni over the sauce, followed by half of the cottage cheese mixture, then half of the mozzarella cheese. Spoon another 1/3 of the sauce over this layer.
Repeat the layers: remaining macaroni, remaining cottage cheese mixture, remaining mozzarella cheese, and finish with the last 1/3 of the sauce.
Cover the casserole tightly with aluminum foil and bake for 45 minutes.
Remove the foil carefully and bake uncovered for an additional 15 minutes, until the top is golden and the sauce is bubbling around the edges. The egg mixture will be cooked through.
Let the casserole rest for 5 minutes before serving to allow the layers to set.
