I saw a two recipes from Plain Chicken (recipe 1) (recipe 2) and thought they sounded divine. Then, I didn’t have any cottage cheese. And I was too lazy to go get some. But I did have some ricotta in the fridge. I figured that if it was awful, I’d still eat it. How can anything with a pound of cheese be BAD?? I combined my efforts and this is what we’ve got!
Enough for a 9×9 or 8×8 pan is plenty for a house of two with plenty for lunches the next few days.
- 1 cup ricotta cheese
- 2 cups milk (not skim)
- 1 tsp garlic powder
- Pinch cayenne
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 pound sharp or extra-sharp cheddar cheese, grated (leave some out for the topping)
- 1/2 pound elbow or shell pasta, uncooked
- 1/4 cup panko breadcrumbs (corn flakes, crushed crackers, or anything crunchy is acceptable)
- Preheat oven to 375 degrees. Lightly spray a 9-inch pan with cooking spray. Set aside.
- In a bowl, blend milk, garlic powder, cayenne, salt and pepper together.
- Reserve 1/4 cup grated cheese for topping and toss with bread crumbs.
- In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
- Uncover pan, stir gently, sprinkle with reserved cheese and bread crumbs.
- Bake, uncovered, 15 minutes more, until browned. Let cool around 15 minutes before serving to let cool and let the cheese set up.
- One might ask: why stir after 30 min? When I gave mine a stir, it had formed some of the delicious brown crusty bits on the edges. Stirring things around will make more of those delicious bits of yum!