Instead of your typical ricotta mixture, substitute cottage cheese in its place. Not only does it reduce the fat and calories but it’s healthier, easy to digest and just as delicious!
- 4 cups Spaghetti Sauce
- 1 lb. Italian sausage, browned and cooled
- 1 Box of whole wheat Ziti Noodles)
- 4 cups of 1% cottage cheese
- 2 large eggs, lightly beaten
- 2 cups Shredded Mozzarella
- 1 cup Grated Parmesan Cheese
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. Salt
- 1/4 tsp. Ground Black Pepper
Center a rack in the oven and preheat the oven to 350° F.
Cook the Italian sausage over low heat and cool. Combine and Whisk cottage cheese, eggs, oregano, basil and 1 cup Parmesan together in a medium bowl; season with salt and pepper, then set aside. Bring a large pot of water to boil. Stir in 1 tablespoon salt and the pasta; cook until pasta as directed on the box or about 6-8 minutes. Drain the pasta and leave in colander.
Once the pasta has cooled mix the pasta, sausage, sauce and cottage cheese mixture all together. Spread some sauce on the bottom of a 9″x13″ glass baking dish. Pour the mixture into the glass dish. Cover with aluminum foil and bake for 30 minutes until hot and bubbly. Remove foil and top with Mozzarella cheese and bake another 10 minutes until lightly browned. Serves 8to 10.
Field food option: Divide pasta, meat and cheese mixture into smaller foil pans (try individual loaf or mini pie pans). Bake as directed above. Crews in the field will love this!
