Easy creamy penne gratin with cottage cheese
My 3yo started school this year! I am so glad it was an easy transition and she didn’t scream or cried, it would’ve break my heart. New rhythm means new way of utilizing our time efficiently to fit everything in the planning without eating junk food every day.
This is where this gratin enters the show. Family friendly because kids usually LOVE pastas. Easy to make, not dry at all because I put all the cheese and cream in there. If you have a little bit of cottage cheese leftover and you don’t know what to do with it, this is the recipe you’re looking for!
I used a store-bought tomato sauce with basil but you could of course use some handmade if you have some on hand. If it is a weeknight and you are in a rush, store-bought sauce will have you put dinner on the table even quicker! Don’t put less cheese than the quantity I’ve put below, it’s worth it. Cheesiest bake ever.
Easy creamy penne gratin with cottage cheese (serves 4-5) :
- 250g uncooked pasta
- 110g sour cream
- 110g cottage cheese
- 300g tomato sauce
- 2 garlic cloves
- 85g shredded mozzarella
- 40g shredded cheese (cheddar or gruyere)
- Salt and pepper
Preheat the oven at 350°F/180°C.
Cook the pasta according to the packet instruction for an al dente pasta.
In a big bowl, mix together pasta sauce, sour cream, cottage cheese, finely minced garlic cloves. Season. Add the drained pasta and half the mozzarella cheese. Mix well.
Transfer to a baking dish. Sprinkle with remaining mozzarella cheese and gruyere.
Bake for 15-20 minutes. Cheese must be melted and golden brown.