Monday is a perfect night for a big pasta dinner. It’s easy, delicious, and makes awesome leftovers! I have a few different pasta recipes I like to alternate between, lasagna being a favourite around here!
This is such an easy recipe and the spinach really adds a gourmet quality, if you will, but is not necessary.
1/2 lb ground beef and 1/2 lb ground hot italian sausage
2 cloves garlic
Herbs: 1/4 tsp each of basil, thyme, oregano and 1/8 tsp each of marjoram, rosemary
2 jars of pasta sauce (I love kroger brand parmesan and romano)
1.5 to 2 cups of fresh spinach
1 24oz container of cottage cheese
Pack of shredded mozzarella cheese
Brown the meats, add the minced garlic just before it is done. DRAIN THE GREASE OUT! It will cut the fat by sooo much with just this easy little step.
Add the herb blend. I had fresh oregano and used dried for the rest.
Add the sauce and simmer for at least an hour, stir often.
For the noodles:
Boil a few cups of water, place noodles (I use 10 noodles for a 9×13 dish) in a container, and pour boiling water over noodles. Cover with either a lid or foil for 12 minutes. Place on a towel to dry.
Get out your ingredients,
and start layering sauce, spinach,
noodles, cottage cheese,
and back to sauce, spinach….
Top it with the mozzarella and bake it at 350 degrees for 45 minutes and…
Bam! Tested and baby approved!