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Pasta is delicious. I mean, can you get much better than a carb in some sauce and then smothered in cheese? Multiple kinds of cheese! It’s so, so amazing.
Lasagna is my favorite kind of pasta. I bet you can guess why. Because it has 3 kind of cheese in it. (In our case,) cottage cheese, mozzarella cheese and parmesan cheese. Normally, recipes for lasagna have you use ricotta cheese. My mom has always used cottage cheese and I am never satisfied with ricotta cheese. Which is precisely why you won’t ever see me ordering lasagna at restaurants. They just don’t make it correctly! Haha…
The first few times I wanted to make lasagna on my own, I called my mom to ask her for her recipe. To which she responded, “recipe?” She never wrote it down. She just threw some stuff together. So she rattled off what she put together and gave me her blessing. I am fairly certain I still called her 2-3 times during the cooking process, and 90% of the time she was not able to give me a solid answer.
So, armed with my mom’s “recipe,” I was expected to create her recipe.
Does that make sense?
I don’t think so either.
I did eventually get it all written down, but mine never turned out like hers. It always turned out like soup. Even if I used precooked noodles, noodles that don’t need to be cooked, whatever. It didn’t work. So I set out to try some other form of lasagna pasta because I could just toss it all into a pan and it was much easier.
Boy was I right.
1 box (1 pound) mostacolli pasta
1 pounds ground beef
1 jar (24 oz) pasta sauce
1 cup cottage cheese
1 cup shredded mozzarella cheese
Grated parmesan cheese to top
1. In a large pot, start cooking the pasta according to the box’s directions.
2. In a large skillet, brown the ground beef while breaking it up into small pieces.
3. Drain the meat (if needed) and add back to the skillet.
4. Add a cup of sauce and heat the sauce and meat over low heat until warmed through.
5. Add your drained, cooked pasta and stir until they are all combined.
6. Add cottage cheese and mix on low heat.
7. Stir for about 1 minute.
8. Add shredded mozzarella cheese until it is all melted.
9. Top with parmesan cheese and serve.
As I’ve said lots of times before, I am not a baker. I do love, however, to pin things on Pinterest that look delicious, with the complete knowledge that they will never get made in my house. Unless someone is coming over or we’re going to someone else’s house.
I wanted to make my own Halloween treats but was so overwhelmed with the different levels of ability. Something would look so simple, I would click on it, only to realize it wasn’t so simple.
So, I did the work for you and rounded up 5 easy Halloween Treats.
Halloween Candy Bark via Just A Taste
Candy bark is so crazy easy and you can add anything to it. All you need for this recipe is 3 cups bittersweet chocolate and 2 cups assorted candies. She used candy corn, Kit Kats, candy eyeballs she found at her grocery store, peanut butter cups, & m&m’s. She also has a few other recipes linked in that post. Check them all out!
Candy Corn Pretzel Hugs via Sally’s Baking Addiction
Candy corn is a favorite in our house and so are chocolate covered pretzels. Put them together. Boom. Done.
Halloween Chex Treat via Cupcake Diaries
Another super simple recipe that mixes salty and sweet flavors. All you need for this one is a few snacks and a sweet sugar sauce to bring it all together.
Halloween Candy Corn Popcorn via Two Sister’s Crafting
Here is another recipe that blends sweet and salty. That dang candy corn makes an appearance again! Popcorn, salt, butter, candy corn, marshmallows and m&m’s.
4 Ingredient Halloween Treats (eyeballs!) via Chelsea’s Messy Apron
Peanut butter cups make another appearance in this simple eyeball recipe. Grouped together with cream cheese frosting, black gel and chewy Lifesavers, they are crazy easy (of course) and really tasty.
Let me know in the comments if you made any of these and how they turned out! Happy Halloween!
1. Preheat oven to 350.