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Servings: 8
Ingredients
- 1 pound dried pasta
- 1 tablespoon olive oil
- 1/2 medium onion
- 2 small bell peppers
- 2 cups mushrooms, sliced
- 1 teaspoon fennel seeds or ground fennel
- 3 cups tomato sauce
- basil leaves
- 1 cup Cottage cheese
- 2 cups shredded mozzarella cheese
- Salt and fresh ground black pepper
Instructions
- Preheat the oven to 350°F (175°C). Prepare a baking dish by lightly greasing it with olive oil.
- Bring a large pot of salted water to a boil and cook the pasta. Check the package for the recommended cooking time, but cook the pasta 3 minutes less than the recommended time. Reserve 1/2 cup of the pasta water.
- While the pasta cooks, prepare the vegetables. Thinly slice the onions, mushrooms and bell peppers.
- Heat a skillet over medium-high heat. Add the oil, then add the mushrooms in one layer, and cook until browned on one side for 3 to 5 minutes. Stir, then add the onions and peppers. Cook another 3 to 5 minutes or until the veggies soften and have some browned edges.
- Season to taste with salt and black pepper.
- Stir the fennel, pasta sauce, and basil into the vegetables. Combine the sauce and pasta in a bowl. Adjust thickness with pasta water, and then add to a baking dish.
- Adjust seasoning and tuck spoonfuls of Cottage cheese around the pasta and vegetables, then top with the mozzarella cheese.
- Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.
