Tonight I am just tired, I feel like I had a long day! Since Im just cooking for me, I took out a tomato, mozzerella basil chicken sausage link this morning to thaw and decided I would figure out something to make with it. The easiest thing was pasta. I walked in the door and threw the link in boiling water, the pasta in water and went and got changed and comfy. When I came back in I just had to throw a few more ingedients into mini casserole dishes and pop in the oven. This is a great meal for anytime when you're not feeling like preparing a big meal. I also just used ingredients that were sitting around. I used 2 mini casserole dishes to control the portions, I ate one tonight and will take one to work tomorrow. The portion size and ingredients made it a low cal meal as well.
Mini Pasta Bake
makes 2 mini casserole dishes
1 cup Ronzoni Smart Taste Spaghetti
1 link Chicken Sausage (I used tomato, mozzerella basil flavor)
1/2 cup Pasta Sauce (I used mushroom and garlic)
1/2 cup rf Mozzerella
1 slice Swiss Cheese
1/4 cup Low Fat Cottage Cheese
1/4 tsp Onion Powder
1/4 tsp Basil
1/4 tsp Oregano
Sprinkle Red Pepper Flakes
Put pasta in boiling water and cook el dente. Heat sausage in boiling water until heated throughout. Preheat oven to 350 degrees.
If you dont want to divide into 2 dishes, you can just throw everything into a medium size dish that can go into the oven.
Put cottage cheese into the dish and smash so that the curds are smaller. Then add 1/2 of the pasta sauce, onion powder, basil, oregano and red pepper flakes and mix. Add Spaghetti and mix again. Add 1/2 mozzerella. Cut up sausage link and place pieces on top, followed by the remining mozerella, remaining pasta sauce and slice of swiss on top. Bake for 10 minutes.