It’s that time of the week, when those of us keeping kosher for Passover are ready to eat our left arm just to avoid matzah and everything made from it. During the holiday, observant Jews avoid all unleavened bread, as well as foods made with wheat, barley, rye, spelt or oats. These foods are all called chametz, and if you’re of Ashkenazic descent, you also avoid all foods that fall into a group called kitniyot, which includes rice, millet, corn and legumes like beans and lentils. In an effort to fully avoid all of these foods, observant Jews have a separate set of dishes for the holiday, that are kept separate from year-round dishes (and, for whatever reason, Passover dishes tend to be where ugly dishes come to die).
Given all of these restrictions, it’s hard to find recipes that are not meat! The nice thing about many of the kosher for Passover products is that they are also gluten free, so if you eat a gluten free diet, check out the kosher aisle of your local grocery store this week for the leftover Passover products.
Having lived for 13 years as a vegetarian, I have a low threshold for meat so it’s a challenge finding other foods that a filling and not too unhealthy. This is a very uncomplicated recipe that is a nice change from all the meat and matzah. Enjoy!
2 bags of kosher for Passover pasta, such as wheels or elbows
1 package of fat free pressed cottage cheese, or kosher for Passover ricotta cheese (harder to find love fat ricotta)
1 jar of pasta sauce
shredded low fat mozzarella or muenster cheese
salt and pepper to taste
- Cook pasta according to package directions (be sure to include a little oil in the water so that the pasta doesn’t stick).
- Drain well, and transfer to a large mixing bowl.
- In the bowl, mix the pasta, pressed cottage or ricotta cheese, pasta sauce and spices until pasta is fully coated.
- Transfer to a greased 9 x 13 pyrex dish, ans sprinkle shredded cheese over the entire top.
- Bake at 350 for approximately 45 minutes.