Slightly adapted from Mama Ang’s Cavatini at Just a Pinch

3 links sweet Italian turkey or chicken sausage, casings removed
1/2 pound lean ground beef
2 teaspoons olive oil
1 green or red bell pepper, chopped fine
1 large yellow onion, chopped fine
1/2 pound mushrooms, chopped
1 jar pasta sauce
1 cup elbow macaroni
1 cup penne
1 cup rigatoni
2 cups part-skim mozzarella, shredded, plus thin slices to cover the top
16 oz. low-fat cottage cheese
1 teaspoon Italian seasoning (or a combo of basil and oregano)
fresh chopped basil and/or parsley for topping each serving, if you like

Grease a 9×12″ pan.

Fill a pasta pot 2/3 with water, add a teaspoon of salt, and bring to a boil over high heat.  Add pasta and cook 10 minutes or until al dente.  Drain well and set aside.

Meanwhile, brown meat in a large skillet, breaking into small bits.  Remove meat, set aside.  Wipe out the pan and set it back on the burner.  Add the olive oil, onion and green pepper.  Saute until soft, then add the mushrooms and saute another 3 minutes.

Combine the shredded mozzarella, cottage cheese, and Italian seasoning in a medium-sized bowl.

Put the pasta, meat, vegetables and the jar of sauce into the pasta pot and stir well.

Put slightly less than half the meat sauce in the bottom of the pan.  Top with half the cheese mixture.  Add another layer of meat sauce, saving some for a thin layer on top.  Top with the rest of the cheese mixture.  Top with the last of the meat sauce, and cover with thin cheese slices.

Spray a piece of aluminum foil with cooking spray and cover.  Bake at 350 degrees for 35 minutes.  Let stand for 5-10 minutes before cutting.

Published in: on November 9, 2013 at 6:35 pm  Leave a Comment  
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