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After being gone for a week over Thanksgiving, I discovered an abundance of cottage cheese in the refrigerator, extremely close to expiring.

Not wanting to waste one of my husbands favorite breakfast foods, I sought recipes that would incorporate as much of the fresh cheese curds as possible.


house salad with cottage cheese dressing

1 (10-ounce) package fresh spinach

1 head iceberg lettuce

8 ounces fresh mushrooms, sliced

1/2 pound bacon, crisped and chopped

Cottage Cheese Dressing (see below)

Chop the lettuce into bite-size pieces. Toss the greens with the mushrooms, bacon and dressing.


1/4 cup sugar

1 teaspoon salt

1 teaspoon dry mustard

2 tablespoons finely chopped green onion

1/3 cup cider vinegar

1 cup vegetable oil

1/2 pint large-curd cottage cheese

Combine all ingredients in the bowl of a food processor, pulse to blend.


Recipe adapted from The Junior League Celebration Cookbook, 2000


ricotta stuffed shells

1 (12-ounce) package jumbo pasta shells

2 eggs, lightly beaten

1 (15-ounce) container ricotta cheese

1 (16-ounce) container cottage cheese

4 cups shredded cheddar cheese

2 cups grated parmesan cheese

1 tablespoon dried Italian seasoning

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 (28-ounce) jar pasta sauce

1 (8-oounce) package fresh mushrooms, diced

Heat oven to 350F.

Bring a large saucepan of salted water to a boil. Add the pasta, and cook for 8 to 10 minutes or until al dente, drain.

In a large bowl, combine the eggs, ricotta, cottage cheese, 2 cups of the cheddar cheese, 1 cup of the parmesan cheese, Italian seasoning, salt and pepper, stirring until well combined. Spoon the ricotta mixture into the pasta shells. Place in a 13-by-9-inch baking dish.

In a medium bowl, combine the pasta sauce, mushrooms, and the remaining 1 cup parmesan cheese pour over the stuffed shells. Top with remaining 2 cups cheddar cheese. Bake for 50 to 60 minutes or until edges are bubbly.


Recipe adapted from Six Sisters’ Stuff