Cheesy shells become even cheesier when you use Bison Cottage Cheese. This macaroni bake is a hearty winter dish the entire family will love.
Ingredients
- 1 cup Bison Cottage Cheese
- 6 cups pasta shells, uncooked
- 1 cup Asiago cheese, grated or shredded
- 1/2 cup Manchego cheese, grated or shredded
- 1/2 cup milk
- 1 Tbsp whole-grain Dijon mustard
- 1 egg, beaten
- Salt and pepper, to taste
- Parsley for garnish
Instructions
- Servings: 6
- Prep Time: 20m
- Cook Time: 25m
- Total Time: 45m
Details
- Step 1: Preheat the oven to 350°F.
- Step 2: Lightly grease a large casserole or baking dish using cooking spray or olive oil.
- Step 3: In a large pot of boiling water cook pasta until al dente. Drain and return to pot.
- Step 4: Add Bison Cottage Cheese, 1/2 cup of Asiago cheese (leave remainder for sprinkling on top at end), Manchego cheese, milk, mustard, egg, salt, and pepper to a large bowl. Stir to combine.
- Step 5: Add the mixture to the pot with pasta, stir to coat evenly.
- Step 6: Pour mixture into the greased baking dish and press evenly into the dish.
- Step 7: Sprinkle remaining 1/2 cup Asiago cheese on top.
- Step 8: Bake uncovered until top begins to brown, about 25 to 35 minutes.
- Step 9: Let sit for 5 minutes before serving.
- Step 10: Garnish with parsley and serve.
