Ingredients
2-1/2 cups uncooked penne pasta1 pound ground beef1 small onion, chopped1 package (16 ounces) frozen mixed vegetables1-1/2 cups water1 can (15 ounces) tomato sauce1 can (6 ounces) tomato paste1 envelope sloppy joe mix1 tablespoon dried parsley flakes1/2 teaspoon dried oregano2 cups 2% cottage cheese1-1/2 cups shredded Colby-Monterey Jack cheese, divided
Preparation
Cook pasta according to package directions.
Meanwhile, cook beef and onion in a large skillet over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the vegetables, water, tomato sauce, tomato paste, sloppy joe mix, parsley and oregano. Bring to a boil. Reduce heat; simmer, uncovered, 7-9 minutes or until vegetables are crisp-tender. Drain pasta; stir into beef mixture.
Spoon half the mixture into a greased 13x9-in. baking dish. Top with cottage cheese, 3/4 cup Colby-Monterey Jack cheese and the remaining pasta mixture.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining 3/4 cup Colby-Monterey Jack cheese. Bake until bubbly and cheese is melted, 5-10 minutes longer.
