Due to the mushrooms, it was very watery, but we just lifted the pieces from the water and ate away. I love this recipe because it calls for cottage cheese, which I prefer over ricotta. And the fresh mozzarella makes a huge difference!
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Author Kath Younger
24ozjar Bertolli’s Olive Oil and Garlic Sauce
8ozbaby bella mushrooms
Cut mozzarella into small cubes.
Clean and cut mushrooms.
Mix cottage cheese and parmesan cheese.
Layer 1/3 of each: noodles, cottage cheese mixture, Bertolli’s sauce, mushrooms and mozzarella.