Macaroni Italiano

• 1 tablespoon salt
• 8 oz. elbow macaroni
• 2 cups (1 - 16 oz. can) canned tomatoes
• 1/2 teaspoon low-sodium baking soda
• 1 cup (1 - 8 oz. can) low sodium tomato sauce (or unsalted)
• 1 1/4 cups low-fat cottage cheese, at room temperature
• 1/4 cup grated Parmesan cheese
• 1 - 10 oz. package frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups frozen peas, thawed
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• u00be cup chopped toasted California walnuts
• 2 tablespoons chopped parsley.

Preparation

1 Bring about 6 quarts of water to a boil with 1 tablespoon salt.
2 Add the macaroni and cook, stirring occasionally, for about 8 minutes, or until done.
3 While the macaroni is cooking, place the tomatoes and their juice into a large bowl.
4 Add the baking soda, and with a fork or your fingers, break the tomatoes into small chunks.
5 Stir in the tomato sauce.
6 Add the cottage cheese, Parmesan cheese, spinach, peas, basil and pepper and toss to combine; set aside.
7 When the macaroni is done, drain well in a colander and rinse.
8 Add to the cheese mixture, toss to mix thoroughly, then pour into an oiled 2 ½ quart baking dish. Preheat the oven to 350°F.
9 Cover the baking dish with foil and bake the casserole for 20 minutes, then uncover and bake 10 minutes longer.
10 Stir in the walnuts and spring with parsley.

Source: California Walnut Board