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Quick Italian Broccoli Bake
We all need an emergency recipe, right? This is a good
one. You can
keep the majority of the ingredients for this quick-and-easy
supper
on hand and have it
on the table in no time flat.
12 ounces wide egg noodles
1 tablespoon olive oil
Two 10-ounce packages frozen broccoli spears
16 ounces cottage cheese
1/4 cup sour cream
Two 15 1/2-ounce jars pasta sauce (your favorite brand)
3 cups (12 ounces) shredded mozzarella
Cook noodles in boiling salted water according to
package directions.
Drain well, stir in the oil and set aside.
Cook broccoli
according to package directions; drain and set aside.
Combine cottage cheese and sour
cream; mix well.
Layer one-third of noodles, half of broccoli, 1/3 of spaghetti sauce and
1/3
of mozzarella in a lightly greased 13-by-9-by-2-inch baking dish.
Repeat layers once.
Spoon cottage cheese mixture over mozzarella;
top with remaining noodles and remaining
sauce.
Bake, uncovered, 25 minutes at 350 degrees F. Sprinkle with remaining mozzarella. Bake an
additional 5 minutes. Let stand at least 5 minutes
before serving. Serves 8.
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