Mediterranean Delight

When I found this recipe in Mom's recipe box, I thought it might be perfect for family get-together, such as Easter. And, seeing as MDS and I hosted Easter at our house, I was glad that this recipe was easy to make ahead and bake just before serving. Mediterranean Delight is a fancy name for baked pasta. Mom recalled this recipe and called it a short-cut lasagna. Whatever you call it, it is delicious. And, it you are lucky enough to have leftovers, this dish is even better as leftovers. This dish was so popular at Easter, there was barely any leftovers, so I will just have to make it again.

The recipe is what you might expect for baked pasta: tomato sauce, noodles, meat and cheese. This recipe uses cottage cheese, parmesan cheese and mozzarella cheese. Mom's recipe calls for shell pasta, but I used basic macaroni. I made the standard 13x9 pan with meat, but there was still enough for a small pan without meat. So if you are looking for a baked pasta recipe, give this one a try.

Mediterranean Delight 

• 1 package (16 oz) shell macaroni
• 2 cups cottage cheese
• 1 egg
• 1 tsp. Italian seasoning
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 pound Italian Sausage, crumbled and browned
• 1/4 cup Parmesan cheese
• 2 cups tomato sauce
• 8 oz. mozzarella cheese

Cook pasta according to package directions and drain. In a bowl, combine cottage cheese, egg, Italian seasoning, salt and pepper. In a 13x9 pan, spread pasta. Top with cottage cheese mix. Spread sausage over and then sprinkle with parmesan cheese. Pour pasta sauce on top of sausage. Stir lightly. Bake at 400 for 25 minutes. Top with mozzarella cheese. Bake 5 to 10 more minutes. Enjoy!