Baked Rotini with Chilies and Olives
This dish is wonderfully different. Is it southwest? Is it Italian? I don’t know, but it tastes so yummy and is completely comforting. And I’m normally not a fan of olives either. But there are some combinations and certain dishes where I do love olives. And this dish is absolutely one of them. …and on pizza.
Baked Rotini with Chilies and Olives
- 8oz rotini pasta
- 1 c 2% cottage cheese
- 1 c (8 oz) reduced fat sour cream
- 1 clove garlic, minced
- 1 small onion, finely chopped (1/4 c)
- 2 (4 oz) cans chopped green chilies
- 1 (4 oz) can chopped black olives
- 1/4 c Parmigiano-Reggiano cheese, freshly grated
- 1/4 c Asiago cheese, freshly grated
- 1/4 c panko breadcrumbs
- 1 t extra virgin olive oil
Preheat oven to 350F.
Cook pasta according to package directions in heavily salted water to al dente. Drain.
Mix the pasta with the cottage cheese, sour cream, garlic, onion, chilies, and black olives. Pour into a greased casserole dish.
In a small bowl, combine the panko, asiago, parmesan, and olive oil. Sprinkle over the pasta. Bake at 350F for 30 min or until bubbly. Serves 6.
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