Shabbat Pasta Casserole

1. 1

   Cook pasta according to directions. Drain.

2. 2

   Preheat oven to 180 degrees Celsius.

3. 3

   Pour pasta into 9-inch square baking pan (22 cm). It won't all fit, but the amount that will fit depends on which type of pasta - if using large penne, for example, less pasta will fit in that if using elbow macaroni.

4. 4

   Add the cottage cheese, the crushed tomatoes, and the olives. Mix well.

5. 5

   Sprinkle shredded mozzarella on top.

6. 6

   Cover with aluminium foil.

7. 7

   Bake for 30 minutes, until cheese melts.

8. 8

   To warm on shabbat, place on shabbat hot plate two hours before serving.

9. 9

   Note 1: if not using this on a shabbat hot plate, bake for at least an hour - until all the liquids have been absorbed.

10. 10

    Note 2: I didn't add any spices because I found the taste great, but dried oregano, fresh or dried basil, and dried thyme, are all great additions.

11. 11

    Note 3: I put 500 gr pasta because you will definitely have enough, but in most cases there will be leftover pasta. Large penne - about 250 gr will be enough. Fusili - about 350 gr - 400 gr will be enough. Snaller pasta - like elbow macaroni - will probably use most of the 500 gr.

* Per serving · 4 servings · Values may vary.

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