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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 3 |
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In Nashua, Iowa, Shelley Pimlott offers garlic bread and a tossed green salad alongside this cheesy dish. It reminds me of a pasta specialty at a popular pizza parlor, she writes. Ingredients:
1 cup uncooked medium pasta shells |
1/3 pound bulk italian sausage |
1/2 small onion, finely chopped |
3 tablespoons finely chopped green pepper |
1-1/3 cups spaghetti sauce |
1/3 cup 1% cottage cheese |
1/2 cup shredded part-skim mozzarella cheese, divided |
1/2 cup shredded colby-monterey jack cheese, divided |
2 tablespoons grated parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, crumble the sausage into a small skillet; add onion and green pepper. Cook over medium heat until meat is no longer pink. Stir in the spaghetti sauce, cottage cheese, 1/4 cup mozzarella cheese and 1/4 cup Colby-Monterey Jack cheese.
2. Drain pasta; stir into sausage mixture. Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining shredded cheeses. Top with Parmesan cheese.
3. Bake, uncovered, at 350° for 5-10 minutes or until cheese is melted. Yield: 3 servings.
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