1 lb wagon wheel or shell pasta, cooked al dente
1 16 oz cottage cheese
8-12 oz shredded extra sharp cheddar
1 tsp dry mustard
1/2 tsp salt
Put the cottage cheese in the blender or food processor and puree. Add salt, dry mustard and 2/3 cheese. Puree again. Mix this with hot, wet pasta and pour into a casserole dish – 9 x 13.
Top with reserved cheese (can also add sprinkle of parmesan) and bake at 350 until bubbly and beginning to brown.