Hearty vegetarian casseroles are easy to prepare. Tomatoes, zucchini and ricotta cheese make a chunky sauce to combine with Pennsylvania Dutch noodles.
Prep Time: 10 min Cook Time: 30 min Serves: 4
Ingredients
8 ounces Pennsylvania Dutch Homestyle Noodles
2 tablespoons butter
1/2 cup chopped onion
8 ounces small zucchini, sliced
1 cup cubed (1/2 inch) fresh ripe tomatoes
1/2 cup chopped Italian flat leaf parsley
1 garlic clove, crushed
1 (15 ounces) container whole milk cottage cheese
1/2 cup milk
2 tablespoons grated Romano cheese
2 tablespoons grated Parmesan cheese, divided
Directions
Preheat oven to 350°F.
Cook noodles according to package directions.
Melt butter in a large skillet; add onion; cook and stir 5 minutes. Add zucchini; cook and stir 5 minutes more. Stir in tomatoes, parsley and garlic; simmer uncovered 5 minutes. Stir in cottage cheese, milk, Romano and 1 tablespoon of the Parmesan cheese.
Combine noodles with sauce. Pour into a buttered 1 1/2 quart shallow baking dish, sprinkle with remaining Parmesan cheese.
