ground beef 1 — medium onion mushrooms (optional) 1 — container of cottage cheese 1 or 2 bags of shredded mozzarella cheese
whatever kind of sauce you like.
Not exact matches
Ingredients 1 250 g package
of jumbo pasta shells 2 500 g tubs
of 2 % cottage cheese 1 140 g package goat's cheese, softened 1 egg 500 g frozen spinach, thawed then excess moisture squeezed out pinch
of nutmeg pinch
of salt and pepper 1/4 grated Parmesan cheeese 350 g shredded mozzarella, or Italian mix cheese 850 ml — roughly 1 1/2 jars, spicy roasted garlic tomato
sauce (or
whatever kind you like)
Usually I love soy
sauce and rice vinegar together as a
kind of dipping
sauce for things like kimchi dumplings or
whatever, so it's good to have that on hand now — I think I'll try another tofu recipe
of yours instead, as I really appreciated your corn starch tip to making crispy tofu.
You could throw in
whatever kinds of vegetables or beans you fancy to make this dish your own as well, think
of this
sauce as a starting point!
1/3 cup + 2 tbsp hot
sauce (I used 1/3 cup Cholula hot
sauce and 2 tbsp chipotle purée — use
whatever kind of hot
sauce (s) you prefer)