Ingredients
- -Sweetweet Potatoes (3-4 medium)
- – 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)
- 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!