1 lb whole wheat pasta
1 1/2 TBLS olive oil
1 onion, chopped
4 cloves garlic, pressed
1 tsp rosemary
3/4 C sour cream
3/4 C cottage cheese
1 lb ground beef (or turkey)
1 jar spaghetti sauce (Hunt's Garlic & Herb has NO ADDED SUGARS!)
8 oz Provolone cheese
6-8 oz mozzarella cheese, shredded
Preheat oven to 350 degrees.
Prepare pasta according to package directions. In a skillet, heat olive oil and saute onion until translucent. Add garlic and rosemary, remove from pan and set aside. Meanwhile, in a small bowl, mix the sour cream and cottage cheese together and set aside.
In that same skillet, cook the beef until crumbly and brown. Drain off the grease.
Return the onion mixture back to the skillet. Add the spaghetti sauce and put on low heat to simmer.
In a 9X13 pan, start layering. Spread half the sauce on the bottom of the pan, then layer half the pasta, then half the sour cream mixture, half the provolone cheese, then repeat. Sauce, pasta, sour cream mixture, cheese. Top with mozzarella.
Bake for 20 minutes, or until heated through.