Three Cheese Cavatini

• lb uncooked rigatoni pasta (or similar shape pasta)1 lb
• ounces spaghetti sauce (or use your own, you may need more if you like it saucy)↗28 ounces
• ounces mushrooms, sliced↗8 ounces
• cup chopped onion1⁄4 cup
• garlic cloves, minced↗3
• tablespoons olive oil↗2 tablespoons
• cup diced pepperoni (or sliced pepperoni)1 cup
• cups low fat cottage cheese↗2 cups
• cups part-skim ricotta cheese↗2 cups
• egg↗1
• cups shredded mozzarella cheese2 cups
• tablespoon chopped fresh parsley1 tablespoon
• tablespoon chopped fresh basil1 tablespoon
• teaspoon oregano↗1 teaspoon
• teaspoon nutmeg↗1⁄2 teaspoon
• salt and pepper

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Cook pasta according to package directions to "al dente".

3. 3

   While pasta is cooking, saute mushrooms, onions and garlic in olive oil until tender, remove from heat to cool, do not drain.

4. 4

   Combine cottage cheese, ricotta, egg, herbs and seasonings.

5. 5

   Mix cooked pasta with sauce and sauteed onion mixture, and spoon half into bottom of 11x13-inch glass pan.

6. 6

   Spoon cheese mixture on top of pasta, spreading evenly to the edges. Put 1/2 cup mozzarella on top of cheese mixture. Place sliced pepperoni on top of cheese, then spread remaining pasta/onion/mushroom mixture, then mozzarella cheese.

7. 7

   Bake for 30-40 minutes, until cheese is browning and bubbly. Allow to rest at least 5 minutes before cutting.