This was really good stuff. Very very rich, however, so don't think you'll be able to eat a ton of this at one sitting. (Which is really good because as good as it is just from the oven, it's BETTER the next day.) Anyway, I made a half recipe, using GF pasta (Tinkyada penne since that's what I had). I subbed ricotta for the cottage cheese (what I had.) Used to much ricotta, but had already added half the sour cream. Used a whole egg (not half.) It worked fine! Then, for the cheese, I used a scale and started with 1/2 cup grated parmesan then added a mexican mix to the 16 oz mark (then removed about 1/2+ cup mexican mix for the topping.) I had to mix this with my hands, it was so thick! Then, putting the pasta in was difficult. However, SO WORTH IT. Very forgiving recipe, as you can see. I'll definitely make it again.
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This was really good stuff. Very very rich, however, so don't think you'll be able to eat a...