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Dairy
Easy
1 Hour, 20 Minutes
Diets 
Serve this decadent dish with a fresh salad, and you’re all set.
16 oz (454 g) Tuscanini Penne Pasta or ziti, cooked until al dente
1 tablespoon oil
1 cup low-fat cottage cheese
1 cup heavy cream
2 eggs, beaten
salt, to taste
pepper, to taste
5 oz (150 g) shredded mozzarella cheese, optional
3 and 1/2 tablespoons (50 g) butter
1 onion, chopped
2 baskets white button mushrooms, sliced
1/2 eggplant, peeled and cubed
salt, to taste
2 tablespoons (30 ml) sour cream
3 and 1/2 oz (100 ml) heavy cream
3 eggs
2 tablespoons chopped parsley or 6 cubes Dorot Gardens Frozen Parsley
salt, to taste
pepper, to taste
Preheat oven to 350ᵒF (180ᵒC).
Add 1 Tbsp oil to the cooked pasta and mix well.
Combine the cottage cheese, heavy cream, and eggs in a small bowl and add to the pasta. Season with salt and pepper. Mix well and set aside.
Melt the butter for the vegetable layer in a large pan over medium heat.
Add the onion and sauté until golden. Add the eggplant and the mushrooms and sauté, stirring, for about 5 minutes. Add salt to taste and remove from heat.
Combine the ingredients for the cream layer.
Pour half of the pasta into a greased 9×13-inch baking pan or oven-to-tableware and spread the mushroom and eggplant mixture on top.
Cover with the rest of the pasta mixture and pour the cream mixture over everything. Bake for 35–40 minutes, until golden.
Food and prop styling by Amit Farber Photography by Daniel Lailah
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