Ingredients
3 cups (750 mL) small shell pasta, about 300 g (white or whole wheat)
1 can (19 oz/540 mL) diced Italian seasoned stewed tomatoes
1 can (28 oz/796 mL) crushed/ground tomatoes
3 cups (750 mL) Big Batch Beef
3 cups (750 mL) chopped kale
1 tsp (5 mL) EACH dried oregano and basil
½ tsp (2 mL) salt
1 cup (250 mL) cottage cheese
1 cup (250 mL) shredded mozzarella
1 cup (250 mL) Parmesan cheese blend
Instructions
Cook pasta according to package directions; drain and set aside.
Meanwhile, combine stewed tomatoes, crushed tomatoes, Big Batch Beef, kale, oregano, basil and salt in a Dutch oven or large saucepan. Bring to a simmer over medium-high heat and heat through.
Remove from heat; stir in cottage cheese and reserved cooked pasta. Transfer mixture to a lightly oiled 9 x 13-inch (3 L) casserole; top with cheese and bake in 350°F (180°C) oven until bubbly, 15 to 20 minutes. Makes 10 servings.
