Recipe Archives->Pasta->Rigatoni 01

Cottage Cheese Rigatoni
Yield: 6 to 8 servings. 

1/4 cup butter
8 oz rigatoni, cooked and drained  
1/2 cup chopped olives
4 oz jar pimiento, finely chopped
1/2 tsp dried oregano
1/2 cup chopped parsley
2 cups cottage cheese
1 cup sour cream
1/2 cup milk 
1/3 cup tomato sauce
salt and pepper to taste
3/4 cup bread crumbs
1/4 cup chopped walnuts 
1/2 cup grated cheddar cheese 

Preheat oven to 375F (190C). In large saucepan, over medium heat,
melt 2 tbsp (25mL) butter. Add cooked rigatoni, olives, pimiento,
oregano and 1/4 cup (50mL) of the chopped parsley; toss well to
mix. Spoon into shallow 2 quart (2L) casserole dish. In bowl,
combine cottage cheese, sour cream, milk, tomato sauce and salt
and pepper to taste. Pour over rigatoni mixture. Saut bread crumbs
and walnuts in remaining butter; sprinkle over casserole. Top with
remaining parsley and grated cheese. Bake in 375F (190C) for 30
minutes or until top is golden and cheese is melted.

Printable version: rigatoni01.txt.