1 small onion, chopped
1 garlic close, minced
1 can (14.5 oz) diced tomatoes, undrained
1.5 cups water
1 can (6 oz) tom paste
1 Tbl dried parsley flakes
2 t dried oregano
1 t salt
2.5 cups uncooked bow tie pasta
3/4 cup small-curd cottage cheese
1/4 cup grated parmesan cheese
In a large skillet, cook beef, onion, and garlic over med heat until meat is no longer pink; drain.
Add the tomatoes, water, tom paste, parsley, oregano, and salt; mix well.
Stir in pasta; bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until pasta is tender, stirring once. Combine cheeses, drop by rounded tbl onto pasta mixture. Cover and cook for 5 minutes.
Yield: 4 servings