- Makes: 6 Servings
- Ready In: 45 mins
- Prep Time: 15 mins
- Cook Time: 30-35 mins
Dr. Greene suggests you use organic ingredients when possible, especially for dairy and egg products. We’ve partnered with Horizon® Dairy who provide a new twist on an old favorite.
Use wonderful organic shredded cheese, sour cream, and cottage cheese to make this recipe perfect.
- Calories: 396
- Fat: 19g
- Protein: 21g
- Sodium: 564mg
- Carbohydrates: 36g
- Fiber: 1g
- Cholesterol: 30mg
Nutritional Information (per serving)
Ingredients:
- 8 ounces elbow macaroni, fusilli or other small pasta
8 ounces shredded cheddar cheese
12 ounces cottage cheese
8 ounces sour cream
1/4 cup Parmesan cheese
salt and pepper to taste
Directions:
- Preheat oven to 350°F.
- Bring a large pot of lightly salted water to a boil, add pasta and cook until done. Drain.
- In a 9x13-inch baking dish, stir together the pasta, shredded cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper.
- Bake 30 to 35 minutes.
Tip: For a crunchy topping, mix together 1 cup dry bread crumbs and 1/4 cup butter, melted. Sprinkle over pasta mixture before baking. And you can add peas to sneak in more vegetables.
