Shabbat Pasta Casserole

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 500 g pasta
• 250 g cottage cheese
• 250 g crushed tomatoes
• 1/2 cup sliced green olives (or to taste)
• 150 g shredded mozzarella cheese

Recipe

• 1 cook pasta according to directions. drain.
• 2 preheat oven to 180 degrees celsius.
• 3 pour pasta into 9-inch square baking pan (22 cm). it won't all fit, but the amount that will fit depends on which type of pasta - if using large penne, for example, less pasta will fit in that if using elbow macaroni.
• 4 add the cottage cheese, the crushed tomatoes, and the olives. mix well.
• 5 sprinkle shredded mozzarella on top.
• 6 cover with aluminium foil.
• 7 bake for 30 minutes, until cheese melts.
• 8 to warm on shabbat, place on shabbat hot plate two hours before serving.
• 9 note 1: if not using this on a shabbat hot plate, bake for at least an hour - until all the liquids have been absorbed.
• 10 note 2: i didn't add any spices because i found the taste great, but dried oregano, fresh or dried basil, and dried thyme, are all great additions.
• 11 note 3: i put 500 gr pasta because you will definitely have enough, but in most cases there will be leftover pasta. large penne - about 250 gr will be enough. fusili - about 350 gr - 400 gr will be enough. snaller pasta - like elbow macaroni - will probably use most of the 500 gr.