My husband is Italian. And he loves that about himself. Indeed, so do I.
It’s not his fault that he’s only 1/4 Italian. If he could make himself fully Italian he would. I love how much he loves his Italian-ness. I know that’s not even a word but I just made it up and I happen to like it. (grin)
When it comes to pasta we can’t help but think of Italy and good grub. Some nights at our house we just need some good pasta and some warm bread just popped out of the oven.
This made a delicious dish. It would be easy to take along, freeze or prepare ahead of time.
Signing off as Giuseppe today!
Gather your ingredients. By the way, that’s mozzarella cheese. It’s not that I have it sideways in the picture or anything! Hey, at least it’s in the picture!
Heat oil in large skillet. Add onion. Cook, stirring occasionally for about 5 minutes or until translucent. Add minced garlic. Add the garlic and cook, stirring, for 1 minute.
Add tomato puree.
Stir in the basil, oregano and red pepper flakes.
Shred mozzarella cheese in food processor. “Why not pre-shredded?”, you ask. Because that ‘s how I roll. I like freshly shredded cheese. No anti-caking agent for me. Thank you very much! Of course, you can use shredded. It’s just what I do.
Preheat an oven to 350ºF. Lightly spray a 3 qt baking dish.
Bring water to boil in a large pot over high heat. Salt the water, add the pasta, stir well and cook according to package directions, usually 10-12 minutes. Drain well.
In a small bowl combine mozzarella cheese and asiago cheese. Set aside 1/2 cup. In a large bowl, combine pasta with sauce, cottage cheese and mozzarella/asiago mixture.
Spread in prepared dish.
Sprinkle with the remaining cheese mixture.
Bake until the bubbly, about 30 minutes.
Blessings to you and yours,
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