Ingredients
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1 lb uncooked rigatoni pasta (or similar shape pasta)
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28 ounces spaghetti sauce (or use your own, you may need more if you like it saucy)
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8 ounces mushrooms, sliced
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1/4 cup chopped onion
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3 garlic cloves, minced
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2 tablespoons olive oil
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1 cup diced pepperoni (or sliced pepperoni)
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2 cups low fat cottage cheese
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2 cups part-skim ricotta cheese
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2 cups shredded mozzarella cheese
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1 tablespoon chopped fresh parsley
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1 tablespoon chopped fresh basil
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1 teaspoon oregano
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1/2 teaspoon nutmeg
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salt and pepper
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1 egg
Instructions
- Preheat oven to 350°F.
- Cook pasta according to package directions to "al dente".
- While pasta is cooking, saute mushrooms, onions and garlic in olive oil until tender, remove from heat to cool, do not drain.
- Combine cottage cheese, ricotta, egg, herbs and seasonings.
- Mix cooked pasta with sauce and sauteed onion mixture, and spoon half into bottom of 11x13-inch glass pan.
- Spoon cheese mixture on top of pasta, spreading evenly to the edges. Put 1/2 cup mozzarella on top of cheese mixture. Place sliced pepperoni on top of cheese, then spread remaining pasta/onion/mushroom mixture, then mozzarella cheese.
- Bake for 30-40 minutes, until cheese is browning and bubbly. Allow to rest at least 5 minutes before cutting.