Ingredients
8
oz uncooked farfalle pasta (about 2 1/2 cups)
1
lb ground beef
1
can (15 oz) Muir Glen™ organic tomato sauce
1/2
teaspoon garlic salt
1/4
teaspoon black pepper
1
cup sour cream
1
cup cottage cheese
1/2
cup shredded Parmesan cheese
3/4
cup sliced green onions
1 1/2
cups shredded Cheddar cheese (12 oz)
Preparation
Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2 to 3-quart casserole with cooking spray. Cook pasta until al dente, about 11 minutes; drain, and set aside.
Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in tomato sauce, garlic salt and pepper; cover and simmer 2 to 3 minutes or until slightly thickened.
In large bowl, mix sour cream, cottage cheese, Parmesan cheese and 1/2 cup of the green onions; stir in cooked pasta.
Spoon half of the pasta mixture into baking dish. Top with half of the beef mixture and 3/4 cup of the Cheddar cheese. Repeat with pasta mixture, beef mixture and remaining 3/4 cup Cheddar cheese. Bake uncovered 25 to 30 minutes or until mixture is thoroughly heated and cheese is melted. Top with remaining 1/4 cup green onions, and serve.
