Pasta With Tomatoes And Baked Cheese Curds

Serves: 4
Total Calories: 653


1 (16-ounce) container large-curd cottage cheese
salt and ground black pepper to taste
1/4 cup extra-vrigin olive oil
1/4 teaspoon crushed red pepper flake
1 teaspoon dried Italian seasoning
1 teaspoon minced garlic, preferably fresh
1 (14-ounce) can small diced tomato, drained
1 (16-ounce) package cup-shaped pasta, such as shells, tortellini, or orecchiette


Heat the oven to 400°F. Set a large pot of salted water on to boil.

Place the cottage cheese in a strainer and run cold water through the cheese to wash away everything but the curds. Spread the washed curds on a sheet pan, season with salt and pepper, and toss with 1 tablespoon of the oil. Bake for 15 minutes. While still hot, toss the curds, red pepper flakes, Italian seasoning, garlic, and tomatoes together in a serving bowl.

Meanwhile, cook the pasta according to the package directions. Drain and toss with the remaining 3 tablespoons oil and the cheese mixture before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 653
Calories from Fat: 160

This Pasta With Tomatoes And Baked Cheese Curds recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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