12 oz. uncooked egg noodles
1 lb. ground beef
1 yellow onion, finely chopped
2 medium cloves garlic, minced
1 can (15 oz.) tomato sauce
1 can (15 oz.) diced tomatoes, drained
1 tablespoon Worcestershire sauce
2 teaspoons smoked paprika
Red pepper flakes to taste
Salt and pepper to taste
8 oz. sour cream
8 oz. small curd cottage cheese
1/2 cup Parmesan cheese, shredded
2 cups cheddar cheese, shredded
Fresh parsley to garnish
INSTRUCTIONS
Bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Rinse in cold water to stop the cooking process. Add a splash of olive oil to prevent the noodles from sticking.
Meanwhile, brown the ground beef in a skillet, breaking up any clumps. Drain any excess fat.
Add chopped onion and garlic to the skillet and sauté until fragrant, about 3 minutes.
Pour in tomato sauce and diced tomatoes. Season with Worcestershire sauce, smoked paprika, red pepper flakes and salt and pepper to taste and simmer until sauce has thickened, about 5 minutes.
In a combine sour cream, cottage cheese, Parmesan cheese and cooked egg noodles. Mix well.
Spoon half the creamy pasta mixture into a .
Top with half the beef mixture and half the cheddar cheese.
Repeat with one more pasta – beef – cheddar layer each. Finish with a cheddar cheese layer on top.
Bake uncovered at 350°F for 25-30 minutes or until cheese has melted.
Top with optional parsley and dish and serve hot.
Enjoy!
NOTES
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