Recipe: Macaroni Italiano

Macaroni Italiano
Yield: 6 Servings
Recipe Source: LIVING THE NEW FOOD PYRAMID from The Walnut Marketing Board - recipe by John Carroll

1 tb Salt
8 oz Elbow macaroni
1/2 ts Low-sodium baking soda
2 c Canned tomatoes - (16 oz can)
1 c Tomato sauce - (3 oz can)
1 1/4 c lowfat cottage cheese; at room temperature
1/4 c Grated Parmesan cheese
1 pk Frozen chopped spinach - (10 oz); thawed, squeezed dry
1 1/2 c Frozen peas; thawed
1 ts Dried basil
1/2 ts Freshly-ground black pepper
3/4 c Chopped toasted California walnuts; (toasting optional)
2 tb Chopped parsley
Salt; to taste

Bring about 6 quarts of water to a boil with 1 tablespoon salt. Add the macaroni and cook, stirring occasionally, for about 8 minutes, or until done. While the macaroni is cooking, place the tomatoes and their juices into a large bowl. Add the baking soda and with a fork or your fingers, break the tomatoes into small chunks. Stir in the tomato sauce. Add the cottage cheese, Parmesan cheese, spinach, peas, basil, and pepper, and toss to combine; set aside. When the macaroni is done, drain well in a colander.
Add to the cheese mixture, toss to mix thoroughly, then pour into an oiled 2 1/2-quart baking dish. Preheat the oven to 350 degrees. Cover the baking dish with foil and bake the casserole for 20 minutes, then uncover and bake 10 minutes longer. Stir in the walnuts and sprinkle with parsley. This recipe yields 6 servings.