Name: Macaroni Italiano
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 tablespoon salt; 8 oz. elbow macaroni; 2 cups 1 - 16 oz. can canned tomatoes; 1/2 teaspoon low-sodium baking soda; 1 cup 1 - 8 oz. can low sodium tomato sauce (or unsalted); 1 1/4 cups low-fat cottage cheese (at room temperature); 1/4 cup grated Parmesan cheese; 1 - 10 oz. package frozen chopped spinach (thawed and squeezed dry); 1 1/2 cups frozen peas (thawed); 1 teaspoon dried basil; 1/2 teaspoon pepper; u00be cup chopped toasted California walnuts; 2 tablespoons chopped parsley.

Macaroni Italiano

Prep Time 5

Cook Time 35

Total Time 40

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Servings

Ingredients

1 tablespoon salt
8 oz. elbow macaroni
2 cups 1 – 16 oz. can canned tomatoes
1/2 teaspoon low-sodium baking soda
1 cup 1 – 8 oz. can low sodium tomato sauce (or unsalted)
1 1/4 cups low-fat cottage cheese at room temperature
1/4 cup grated Parmesan cheese
1 – 10 oz. package frozen chopped spinach thawed and squeezed dry
1 1/2 cups frozen peas thawed
1 teaspoon dried basil
1/2 teaspoon pepper
u00be cup chopped toasted California walnuts
2 tablespoons chopped parsley.

Instructions

Preparation

1 Bring about 6 quarts of water to a boil with 1 tablespoon salt.2 Add the macaroni and cook, stirring occasionally, for about 8 minutes, or until done. 3 While the macaroni is cooking, place the tomatoes and their juice into a large bowl.4 Add the baking soda, and with a fork or your fingers, break the tomatoes into small chunks. 5 Stir in the tomato sauce. 6 Add the cottage cheese, Parmesan cheese, spinach, peas, basil and pepper and toss to combine; set aside. 7 When the macaroni is done, drain well in a colander and rinse. 8 Add to the cheese mixture, toss to mix thoroughly, then pour into an oiled 2 ½ quart baking dish. Preheat the oven to 350°F. 9 Cover the baking dish with foil and bake the casserole for 20 minutes, then uncover and bake 10 minutes longer. 10 Stir in the walnuts and spring with parsley.
Source: California Walnut Board