Ingredients
Scale
- 12 ounces egg noodles
- 1 pound ground beef
- 1 small onion, chopped
- 1 clove garlic, minced
- 15 ounces tomato sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream
- 1 cup cottage cheese
- 1/4 cup chopped green onions
- 2 cups shredded cheddar cheese
If you’re out of cottage cheese, ricotta is a wonderful substitute. For those who prefer a bit of heat, a dash of red pepper flakes adds a delightful kick. These are the kinds of little improvisations my mother, Elena, would excitedly experiment with, always encouraging me to play with flavors.
Instructions
- Preheat your oven to 350°F (175°C). This is the perfect time to let the kids get involved by fetching ingredients or mixing up the cheese blends, just like I used to do in Nonna Rosa’s kitchen.
- Cook the egg noodles according to package instructions, drain, and set aside.
- In a large skillet, brown the ground beef over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent and the garlic is fragrant, about 5 minutes.
- Stir in the tomato sauce, salt, and black pepper, allowing the mixture to simmer for 10 minutes. This step is where the magic happens—let the aroma transport you to a bustling Italian street market.
- In a separate bowl, mix together the sour cream, cottage cheese, and green onions.
- Combine the cooked noodles with the sour cream mixture, ensuring each noodle is coated in creamy goodness.
- In a 9×13 inch baking dish, layer half of the noodle mixture, followed by half of the meat sauce. Repeat the layers, finishing with a generous sprinkling of shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly. This was always the most exciting part for me as a child, watching through the oven door as the cheese turned golden and irresistible.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International