Cabbage brings a new texture to the usual pasta bake.
|1 lb||(500 g) Elbow macaroni pasta|
|2 tbsp||(30 mL) Butter|
|2||Cloves of garlic, minced|
|5 cups||(1.25 L) Shredded cabbage|
|1 tsp||(5 mL) Caraway seeds|
|1||(500 mL) Container cottage cheese|
|.5 cup||(125 mL) Buttermilk|
|3 cups||(750 mL) Shredded Cheddar cheese, divided|
|1 lb||(500 g) Schneiders® Bacon, cooked, crumbled, and divided|
PREHEAT oven to 350°F (180°C).
COOK pasta according to package directions. Drain and set aside.
MELT butter in a large skillet over medium heat. Add onions and cook for 2-3 minutes, add garlic, cabbage and caraway seeds, cover and cook for 12 minutes or until cabbage is tender. Toss cabbage mixture with cooked pasta.
MIX together cottage cheese, buttermilk, 1 1/2 cups (375 mL) Cheddar cheese and half the bacon, and combine with pasta-cabbage mixture.
LIGHTLY grease a 9x13 inch (3.5 L) baking dish. Pour pasta mixture into dish and sprinkle with remaining cheese and bacon.
BAKE uncovered for 25-30 minutes.
CRUMBLE remaining bacon over top and serve.
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