Servings: 8
Ingredients
- 1 pound low-fat lactose-free cottage cheese
- 2 large eggs
- 1 ½ cups grated Parmesan cheese
- 1 pound ziti noodles dry
- 1-28 ounce cans low sodium crushed tomatoes
- 1 cup 1% lactose-free dairy milk
- ¾ teaspoon corn starch
- 8 ounces part skim mozzarella cubed
Instructions
- Heat oven to 350 degrees
- Whisk cottage cheese, eggs and Parmesan in a medium bowl
- In a large pot or dutch oven, boil pasta in salted water until al dente
- Drain, do not rinse pot
- In a medium pot, heat tomatoes and season with salt to taste
- In a small bowl, whisk cornstarch into lactose-free dairy milk and transfer to empty pasta pot. Over medium heat, gently simmer until thickened, approximately 3-4 minutes
- Remove the pot from heat and add cottage cheese mixture, crushed tomatoes and ¾ of mozzarella
- Stir, add pasta to combine and transfer to a 13x9 baking dish, pour remaining sauce over the top
- Cover with foil, bake for 30 minutes
- 1Remove foil, add remaining mozzarella cubes and cook until bubbly, up to 20 minutes
- 1Garnish with basil
Notes
Note with alterations in the above recipe ingredients will result in changes in the nutritional values, including lactose content
• Could add 1 lb browned ground lean turkey to cottage cheese mixture
• After coming out of oven, let the dish sit for 5-10 minutes
• Could add 1 lb browned ground lean turkey to cottage cheese mixture
• After coming out of oven, let the dish sit for 5-10 minutes
Tried this recipe?Let us know how it was!
