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.
COTTAGE CHEESE 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