Cottage cheese becomes creamy and mild when baked into pasta, turning this shelf staple into a weeknight lasagna without the sheets. It takes one pan and less than an hour.

Serves 2. 35 minutes, 15 at the stove.

About 850 calories a serving, 41 g protein, 106 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Bring a pot of salted water to a boil and cook 8 ounces pasta until just tender, about 2 minutes under the package time; drain and set aside.12 min
2. While the pasta cooks, warm 2 tablespoons oil in a small pan over medium heat and stir in 1 small diced onion and 2 minced garlic cloves until softened, about 3 minutes.3 min
3. Stir one 14 ounce can of tomatoes into the onion, breaking them up as they go in, and simmer for 2 minutes; season with salt and pepper.2 min
4. Fold the pasta and sauce together with 1 1/2 cups cottage cheese in a baking dish, stirring until combined. Scatter 1/4 cup parmesan over the top.
5. Bake until the top is lightly browned and the edges bubble, about 15 minutes, until heated through.15 min

Note Swap the tomato sauce for pesto if you have it. Leftovers keep covered in the refrigerator for two days and reheat gently in a low oven. Serve with a green salad or roasted broccoli on the side.