I had planned to make cannelloni today, but when I opened the fridge, I noticed things that needed to be used or they would be forgotten and end up in the garbage, so the cannelloni would wait. I had about 2 cups of cooked rigatoni that I had made Thursday night and I had a zucchini that just begged to be used. Here's what you'll need:(serves 8)
2 cups rigatoni
2 cups pasta sauce (you can use homemade or in a jar)
1 cup cottage cheese
1 cup grated kosher cheese
1 large zucchini quartered and sliced
1 pint mushrooms, sliced
1 large onion diced
1 1/2 tbsp olive oil
1 sprig rosemary chopped
3 large fresh large basil leaves chopped
2 garlic cloves, crushed
salt and pepper
Italian seasonings
Preheat oven to 350F. In a large pan, add the olive oil and heat at high then add in onions. Saute them for about 4 to 5 minutes, then add in the zucchini, saute for another few minutes and finally add in the mushrooms and saute till all the water has come out of them. Now add, he crushed garlic, rosemary, pasta sauce, salt and pepper and let it cook for about 7 to 8 minutes, taste to make sure the seasoning is good, then add the fresh basil, cottage cheese and pasta. Toss everything so that it's all well coated, then pour half the pasta in a Pyrex dish (9 x 10 inch) sprinkle half the grated cheese, then add the remaining pasta, cover with foil and bake for 30 minutes. Remove foil, add remaining cheese and bake till cheese is golden and bubbly. Serve with salad and enjoy!
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