My neighbor made this for a potluck and wow!! This is the #1 favorite for us now, kid-tested and highly approved by my picky little one. So good with chili in the winter.
As an added note, I tried to make this using fat free for everything and it was not good. Don't waste your time, I promise. I now use 2% cheeses, 2% milkfat cottage cheese, and light sour cream. I do use the whole wheat or protein-infused pastas, however that is your choice as far as your taste preferences.
Ingredients
1 1/2 cups cottage cheese
1 1/2 cups sour cream
2 eggs
1 lb. (16 oz.) pasta (elbows, ziti, penne, or a combination of)
24 oz. cheddar (I use 12 oz. each of 2% cheddar and 2% sharp cheddar)
Preheat oven to 375. Spray 2-quart baking dish.
Cook pasta according to package directions.
In large bowl whisk eggs. Add cottage cheese and sour cream, mixing until smooth. Stir in cooked pasta and cheddar cheese(s). Spread evenly in baking dish.
Bake for 40 minutes or until lightly browned. Serve hot.
***I personally use the food processor for mixing the eggs, cottage cheese, and sour cream. Once pulsed, I place it into a large bowl to stir in the pasta and cheddar cheese(s). It makes it smoother.
