|1 tsp||vegetable oil||15 mL|
|1 cup||chopped onion||250 mL|
|2||cloves garlic, minced||2|
|1||can (7 1/2 oz./213 mL) tomato sauce||1|
|1 tsp||dried oregano||5 mL|
|1 tsp||dried basil||5 mL|
|1||can (14 oz./398 mL) Beans in Tomato Sauce||1|
|1 cup||2% cottage cheese||250 mL|
|1 1/2 cup||grated mozzarella cheese, divided||375 mL|
|1||can (10 oz./284 mL) mushroom pieces, drained||1|
|3 cups||cooked egg noodles||750 mL|
In a medium skillet heat oil over medium heat; add onion and garlic. Saute until softened. Add tomato sauce, oregano, basil and beans; bring to boil. Reduce heat and simmer uncovered 8-10 minutes. In a small bowl combine cottage cheese, 1 cup (250 mL) mozzarella cheese, mushrooms and egg; mix well. In a greased 9 inch square (1.5 L) baking dish, place one-half of the noodles; top with half the cheese mixture and half the bean mixture. Repeat layers and sprinkle remaining cheese on top. Bake in 325oF (160oC) oven for 40-45 minutes or until heated through. Serve with green salad.
White pea beans canned in tomato sauce are called baked beans.