I tend to have the energy of a cocker spaniel puppy and usually it serves me well. Sometimes, however, I have a tendency to take on too much or bite off a little more than I can chew. Thankfully, my mother has an incredible ability to sense when I am doing this. In such times, she does extremely helpful things like dropping by with a casserole for “a day you need to take a nap” and not think about dinner.

It might not be your actual mother, but we all need Bertas in our lives. Those people that step in with actions speaking louder than words. Is there someone who might need you to drop a casserole by this summer? Thanks Momma, this one was especially delicious.

This recipe hails from my grandmother, who is an exceptional cook. It is named Two M Pasta Treat after Mama and Macy, which is my grandmother and cousin. It really is so delicious! It freezes well, is easily doubled for a crowd or the freezer, and is super comforting. It’s made with minimal ingredients, but there’s something magical about the cottage cheese/sour cream topping. I will stop talking now, but I do hope you try it. 

YOU WILL NEED

• 1 (15 oz.) box shell noodles (can sub penne, rotini, or bowtie)
• 1/2 c chopped green onion
• 1 tbs butter
• 1.5 lbs ground beef (we used venison)
• 2 (8 oz.) cans tomato sauce
• 1/4 t oregano (can use fresh if you’ve got it)
• 1/4 t basil (delicious if you’ve got fresh!)
• 1 c small curd cottage cheese
• 1 c sour cream (can sub greek yogurt)
• 3/4 c grated cheese (we use sharp cheddar)

TO MAKE

Set a big pot water to get it boiling for the noodles

Saute the green onion in the butter until tender

Add the beef and brown lightly, then drain well

Stir in the tomato sauce, oregano, basil, S&P and allow to simmer for 30 minutes

By now, the water should be boiling for the noodles, so cook them while your sauce simmers. Once the noodles cooked, drain and set aside.

Combine the cooked noodles with the tomato meat sauce

Combine the cottage cheese and sour cream and set aside

Place the noodles in a large casserole dish (or can divide between two dishes if you would like to freeze one)

Cover each dish with a layer of the cottage cheese/sour cream mixture

Top with the grated cheese

Bake uncovered at 350 for 25-30 minutes

IF BAKING FROM FROZEN: Personally, I rarely bake from frozen. I prefer to defrost ahead of time before baking. When I am well planned, I stick them in the fridge 2 days before so they can defrost completely before baking. However, if you find yourself needing to bake from frozen, double the cooking time, covering for the first 30 minutes then uncovering for the final 25-30 minutes.

Two M Pasta Treat

Recipe by Kate

Ingredients

• 1 (15 oz.) box shell noodles (can sub penne, rotini, or bowtie)

• 1/2 c chopped green onion

• 1 tbs butter

• 1.5 lbs ground beef (we used venison)

• 2 (8 oz.) cans tomato sauce

• 1/4 t oregano (can use fresh if you’ve got it)

• 1/4 t basil (delicious if you’ve got fresh!)

• 1 c small curd cottage cheese

• 1 c sour cream (can sub greek yogurt)

• 3/4 c grated cheese (we use sharp cheddar)

Directions

• Set a big pot water to get it boiling for the noodles
• Saute the green onion in the butter until tender
• Add the beef and brown lightly, then drain well
• Stir in the tomato sauce, oregano, basil, S&P and allow to simmer for 30 minutes
• By now, the water should be boiling for the noodles, so cook them while your sauce simmers. Once the noodles cooked, drain and set aside.
• Combine the cooked noodles with the tomato meat sauce
• Combine the cottage cheese and sour cream and set aside
• Place the noodles in a large casserole dish (or can divide between two dishes if you would like to freeze one)
• Cover each dish with a layer of the cottage cheese/sour cream mixture
• Top with the grated cheese
• Bake uncovered at 350 for 25-30 minutes

Notes

• IF BAKING FROM FROZEN: Personally, I rarely bake from frozen. I prefer to defrost ahead of time before baking. When I am well planned, I stick them in the fridge 2 days before so they can defrost completely before baking. However, if you find yourself needing to bake from frozen, double the cooking time, covering for the first 30 minutes then uncovering for the final 25-30 minutes.

Other posts you may like:

Sesame Chicken Pasta (potluck perfect cold or at room temp!) Kate’s Spaghetti Sauce Aunt Mary Louise’s Noodle Pie Red Lentil Fusilli with Balsamic Marinated Tomatoes