2cupsshredded cheesemozzarella, cheddar, Parmesan or a mixture
Preheat oven to 350 degrees.
Cook pasta 1-2 minutes less than package directions in salted boiling water. Drain pasta, reserving ½ cup cooking liquid.
Mix cooked pasta and reserved cooking liquid together with the sauce, cottage cheese, egg, and 1 cup of shredded cheese.
Pour into a large 9x13 pan or casserole dish and top with remaining cheese.
Bake for 30 minutes, or until cheese is bubbly.
Alternatively, you can prep this dish up to baking. Cover and refrigerate for up to 3 days before baking. Add 20 minutes to baking time if coming from fridge.
Whole wheat, regular, or gluten-free noodles can be used.
Feel free to add ground beef, sausage, or even pepperoni to this baked rotini for a heartier dish.
DO NOT USE FAT-FREE Cottage cheese--it will not bake up the same.
In place of cottage cheese, ricotta cheese can be used.
Omit the egg if you need this to be an egg-free pasta bake (just be sure to check your noodles for eggs as well!)
Pasta Bake can be assembled up to baking and frozen for up to 2 months. To bake from frozen, bake covered with foil at 350 degrees for 1 hour. Remove foil and bake for an additional 15-20 minutes, or until warmed through.