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Macaroni Italiano

Fettuccine.Inn's picture
Ingredients
  Salt 1 Tablespoon
  Elbow macaroni 8 Ounce
  Canned tomatoes 16 Ounce, undrained (2 Cups)
  Low sodium baking soda 1⁄2 Teaspoon
  Canned tomato sauce 8 Ounce (1 Cup)
  Low fat cottage cheese 1 1⁄4 Cup (20 tbs) (At Room Temperature)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Frozen chopped spinach 10 Ounce, thawed and squeezed dry (1 Package)
  Frozen peas 1 1⁄2 Cup (24 tbs), thawed
  Dried basil leaves 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Chopped toasted california walnuts 3⁄4 Cup (12 tbs)
  Chopped parsley 2 Tablespoon
Directions

GETTING READY
1) Preheat oven to 350 degree.

MAKING
2) Boil 6 quarts water with 1 tablespoon salt.
3) Add macaroni and cook for 8 minutes or until tender ensuring to stir occasionally.
4) Drain macaroni and keep aside.
5) Take a large bowl, add tomatoes with juice, baking soda, and stir in tomato sauce.
6) Take a fork and break the tomato into pieces.
7) Stir in cottage cheese, spinach, peas, Parmesan cheese, basil, pepper, toss, and keep aside.
8) Add macaroni to cheese mixture and mix well.
9) Take a 2 1/2 quart baking dish, grease with oil, and pour the macaroni mixture in it.
10) Cover baking dish with foil and bake for 20 minutes.
11) Uncover and bake 10 minutes more.

SERVING
12) Garnish with walnuts and parsley and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cheese
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
80 Minutes
Servings: 
6

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