Wednesday, June 9, 2010

Springy Shells

This casserole was easy, full of yummy veggies, and delicious. I'm a nut for pasta lately, but I love it and so do my girls! You can put in whichever vegetables you prefer- make it your own and use your favorites.
Picture Courtesy Tasty Kitchen
Springy Shells
Adapted from Tasty Kitchen

1 Box Pasta- Penne or Rotini preferably
1 pound Asparagus (cut Into 1 1/2 Inch Pieces)
1/2 to 1 pound Broccoli, Cut Into Small Florets
½ pounds Zucchini (about 1 Medium Zucchini) Diced
3 whole Green Onions Sliced (white & Light Green Parts)
3 cloves Garlic, Minced
4 Tablespoons Butter
2 Tablespoons Olive Oil
20 ounces, weight Cottage Cheese (20 - 22 Ozs.)
1 teaspoon Salt
2 whole Eggs
1-½ cup Parmesan Cheese
Black Pepper, Freshly Ground

Preheat oven to 350 degrees. Cook pasta until extremely al dente—with still quite a bit of bite. Melt butter with the olive oil over medium-low to medium heat, then add in the garlic. Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. In a separate bowl, mix the cottage cheese, eggs, salt, and pepper until well combined.

Assembly: Butter a 9×13-inch baking dish. Add half the pasta, then spread 1/3 cup of the cottage cheese mixture over the surface. Sprinkle 1/3 of the Parmesan over the cottage cheese, then ½ of the vegetables. Repeat with the rest of the pasta, the rest of the cottage cheese, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.

Bake for 25 minutes on 350 degrees or until nice and hot.


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