| | Directions | | Preheat oven to 350°. Lightly spray a 9 inch square dish with vegetable oil. Combine tomato puree, water, herb seasoning and garlic cloves in a medium bowl. Spoon 1/3 of tomato mixture into greased casserole dish. Layer half of the macaroni. spoon cottage cheese mixture over the macaroni. Layer 1/3 of the tomato mixture and remaining macaroni. Sprinkle Parmesan cheese over the top and add the remaining tomato sauce mixture. Bake uncovered for 5 minutes or until cheese is melted. Let stand for 10 minutes before serving. |
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| Ingredients | | - |  | 1 can unsalted tomato puree (16 ounce can) |
| - | | 2 teaspoons salt free drained Italian herb seasoning |
| - | | 2 cloves minced garlic |
| - | | 24 ounces low fat cottage cheese |
| - | | 1 shallot (large) |
| - | | 2 cups elbow macaroni, cooked |
| - | | 2 cups Parmesan cheese |
| - | | 2 ounces part skim mozzarella cheese |
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