bcmom's kitchen

bcmom's kitchen

Thursday, August 4, 2011

Lazy Day Pasta

The original recipe is called Lazy Day Mostaccioli, though I usually use penne - which is basically shaped the same.  You throw the pasta in without boiling it first and can prepare this early in the day or the night before - whenever you have time, and it's ready to bake at dinner time.

Here's how I made it yesterday:

Lazy Day Mostaccioli

  • 1/2 lb. ground beef
  • 1/2 a medium onion, chopped
  • 8 oz. chopped mushrooms
  • 1 tsp. Italian seasoning
  • 1 26 oz. can of spaghetti sauce
  • 1 can of diced tomatoes
  • 2 cups cottage cheese
  • 1 tsp. oregano
  • 1 egg
  • 8 oz. mostaccioli noodles (or penne)
  • 1 lb. mozzarella cheese, shredded
  • Chopped chard, sauteed in olive oil
  • Parmesan cheese
  1. Cook ground beef with onion until brown. Add chopped mushrooms and cook until beef is well browned and mushrooms are done; stir in Italian seasoning.  Add sauce and tomatoes and simmer 20 minutes.  
  2. While this is simmering, saute chard in olive oil until it starts to wilt.  Add a bit of water, cover, and cook until done.
  3. Mix together the cottage cheese, oregano, and egg; set aside.  
  4. Grease 13"x9" pan.  Now start layering - about 1/3 of the meat sauce, 1/2 the noodles, 1/2 the cottage cheese mix, 1/2 the chard, and a light layer of cheese (about 1/3).  Repeat.  Then layer on the rest of the meat sauce and the rest of the cheese.  Sprinkle Parmesan over all.  Add 1/2 cup water over the top.  Let sit for at least 1 hour or overnight in the refrigerator.  
  5. Bake at 350° for 50 minutes or until brown and bubbly.  Let sit 10 minutes before serving.

Follow the instructions the first time.  If too watery, decrease water to 1/4 cup, if too dry, add 3/4 cup water.

The original recipe called for 1/2 lb. hamburger and 1/2 lb. sausage, and a 10 oz. package of frozen spinach.  I used the mushrooms because I had some that needed used and the chard because I have plenty of it coming out of the garden, so I might as well use it.  It turned out so good!

I served it with zucchini (also from the garden and sauteed in olive oil) and fresh homemade sourdough bread.  Perfect!

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