“Comfort” is the key word for this casserole that makes a meal out of simple ingredients.
- 8 oz uncooked farfalle pasta (about 2 1/2 cups)
- 1lb ground beef
- 1 can (15 oz) 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)]
- Heat oven to 350°F. Spray 13×9-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 non-stick 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.