'Made this out of desperation - desperately didn't want to go to the grocery store! :D 'Had the ingredients - why not?This is one of those recipes that you can make as ho-hum or as fab as you'd like.Ho-hum with straight-from-the-jar sauce; better with your talents. :) I used a 29oz can tomato sauce,I only had rotini.Ya know, corkscrews.'Don't remember why I bought those,but half the box was gone.Anyway, 'thought I'd thicken the sauce since rotini wouldn't hold much sauce. We-e-ell, I'm glad I wrote down what I did because those kids want more.Surprised me!Yeah,I'm always up for Italian; but those kids? Food critics.Soooo,I sauteed 1 medium onion a few minutes then added 3 cloves minced garlic.A few minutes later, added 1T basil, 2t oregano, 1t sugar, 1/2t salt, 1/8-1/4t black pepper, 1/8t cayenne.Stirred to heat the spices then added 29oz tomato sauce.I let that simmer a while then thickened with 1 1/2t cornstarch & water. I put some of the sauce in with the cooked rotini.Half the rotini in an greased 8x8.Mixed together the 24oz lowfat cottage cheese (less 1c - It looked good since I was hungry. :D), the egg, the 1/4c parmesan & most of the 8oz Italian blend cheese.Put half that on top of the rotini, remaining rotini, the rest of the cottage cheese mixture & the reserved Italian blend cheese. Baked at 350.Covered till hot, then uncovered till bubbly.Well, the 8x8 was a little too small.It didn't overflow, but liquid splattered/dripped out.A smoke alarm may have sounded. :)
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'Made this out of desperation - desperately didn't want to go to the grocery store! :D 'Had...