– 1lb of lean ground meat – today I’m using a blend of deer & lean beef
– A Jar of Pasta Sauce (I like to pick brands with as little preservatives as possible)
– A can of unsalted tomato sauce
– 1/2 cup Cottage Cheese (I like 1%-2% fat)
– 1 Egg
– 1/4 cup of Mozzarella Cheese (you don’t need much AT ALL so if you have some leftover use it up)
– 1 tsp of Salt
– 1/2 tsp of Pepper
Optional
– 1-2 tbsp of Parmesan Cheese
– Parsley (for garnish)
Instructions
Start by peeling and spiraling the sweet potatoes.
Continue by browning your meat.
Once the meat has cooked, drain the fat and return to the burner.
Add in the pasta sauce, tomato sauce, salt, and pepper. Stir and turn off the heat.
Measure out your cottage cheese, and plop it into a fine mesh strainer.
Grab a spoon and push the cottage cheese through the strainer, to cut the curds, into a bowl.
Add your egg into the bowl with the cottage cheese and whisk.
The sauce is hot, so if you pour the egg and cheese right into the sauce, the egg may cook and you’ll end up with a mess.
To temper the egg (or get it to a higher temp slowly so it doesn’t cook) add spoonfuls of the sauce into the bowl with the egg and cheese until it warms.
Add this into the pot of sauce and stir.
Pour the sauce onto the noodles and toss until all of the noodles have been coated.
Pour everything into your greased dish.
Sprinkle the dish with the mozzarella & parmesan cheese, cover with foil and place into the oven for 40 minutes.
Halfway through the baking process, remove the foil.
Once the dish is bubbling remove from the oven, cool and serve!