A mock lasagna recipe layering a mixture of rotini pasta, cream cheese, and cottage cheese, and then topped with a fast and delicious homemade meat sauce and mozzarella cheese. Perfect for potlucks! —Dash of Amy
garlic cloves, minced
rotini pasta, cooked & strained
softened cream cheese
shredded mozzarella cheese
In This Recipe
Heat a large stock pot over medium heat, and add the olive oil and the beef.
Stir often and break the meat down until it's completely cooked through.
Add the tomatoes, seasonings, and garlic; mix well.
Let the sauce simmer on a light boil for about 10 minutes, then remove from heat.
Cook pasta according to package directions, strain, and place back in the pot it was cooked in, and drizzle with olive oil to keep it from sticking.
Add the cream cheese, cottage cheese, and salt, to the hot pasta, and mix together until the cream cheese melts.
Spoon the meat sauce onto a large baking dish (about 2 ladles).
Spread half of the pasta mixture over the sauce.
Evenly sprinkle about 3-4 tbsp Parmesan cheese over the top, and 4-6 ounces of Mozzarella cheese.
Pour another layer of sauce over the pasta, then the remaining pasta over that evenly.
Add another 3-4 tbsp Parmesan cheese, then the rest of the sauce.
Sprinkle the remaining mozzarella cheese over the top, cover with foil, and bake at 350* for 25 minutes.
Remove the foil, and broil for about 5 minutes until cheese is browning and bubbly.