Macaroni Italiano
Servings
6 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