Monday, December 7, 2015
Piquillo Pepper Pasta
I know it must seem like I use cottage cheese in every pasta bake rather than ricotta, but I will stick by it every time. I don't like the consistency or flavor of ricotta. Maybe someday that will change; today is not that day. Feel free to substitute ricotta instead of cottage cheese and let me know how it works! This recipe combines piquillo peppers with some familiar Italian flavors. Plus hot sauce? And of course don't forget the egg on top! Okay so it is a weird recipe, but a delicious one!
16 oz. bag Trottole Pasta, cooked for four minutes and drained
24 oz. cottage cheese, small curd, low fat
5 roasted Piquillo Peppers, from a jar
8 garlic cloves, minced
1/4 tsp. fresh cracked pepper
1 1/2 tsp. garlic salt
2 c. garlic & herb pasta sauce (I used Hunt's)
3/4 c. shredded Asiago cheese
*Hot sauce and grated Parmesan
Preheat the oven to 375 degrees. Chop the peppers into small pieces and add to a large bowl. Add the cottage cheese, garlic, seasoning and pasta and mix together. Spread the mixture into an ungreased 13 x 9 pan. Top with the two cups of pasta sauce, spreading out into an even layer. Sprinkle with the shredded Asiago cheese and bake in the oven, uncovered, for 35 minutes. Let cool slightly before serving.
But wait, it's not done yet. Scoop your preferred portion into your serving bowl. Make an over easy egg, or two, or however many for the amount of people you are enjoying this dish with, and place on top of the pasta. Sprinkle about a teaspoon of grated Parmesan and finish it with a few dashes of hot sauce!