Cooking & Baking

I call it Baked Farfalle Florentine, but it's really a poor man's lasagna. It has cottage cheese as opposed to ricotta and plenty of mozzarella, and fresh spinach in the sauce. A lot easier to prepare than lasagna: I mix the cooked pasta with the cooked sauce; dump roughly half in my baking pan; add a layer of mozzarella and cottage cheese; pop on the rest of the pasta/sauce mixture and more mozzarella cheese on top. I cover it with foil and bake at 375 for about 40 minutes. Unlike lasagna, I don't have to let it rest for 45 minutes after it comes out of the oven, it takes less time to cook as well as to prepare, and the ingredients are slightly cheaper. It's not quite as good as lasagna, I admit, but it is so much easier to make and still tastes pretty good.

Also, there was so much of it I don't have to cook tonight at all. We've got plenty of leftovers.