Cottage cheese topping

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12oz whole cottage cheese

1 ½ cup mozzarella cheese, shredded

¼ cup parmesan cheese, shredded

2 teaspoons lemon juice

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Main dish

½ pound ground beef

½ pound ground Italian sausage*

1 teaspoon kosher salt (more to taste)

⅛ teaspoon ground black pepper

1 sweet yellow onion, diced

1 ½ t Italian seasoning

½ t fennel

1 ½ t garlic

2 t parsley

24oz Basil spaghetti sauce (Classico is terrific)

more fresh basil, as available

3 C chicken broth

Box of penne, bowtie, or whatever

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1. Combine cottage cheese topping ingredients in a medium-sized mixing bowl. Stir to combine. Refrigerate until later.

2. Bring a large Dutch Oven to medium-high heat. Add ground beef and Italian sausage and move around the pan until fully cooked. Drain excess grease (it’s okay to leave a little, but no more than about a tablespoon). Season with kosher salt and ground black pepper. Add onion and garlic. Move around pan until the onion has softened, approx. 1-2 minutes.

3. Add marinara sauce, fresh basil, dried oregano leaves, red pepper flakes (if using) and chicken broth. Stir to combine and bring to a simmer. Taste and add additional salt, as necessary (but remember the cottage and parmesan cheese will add a bit of saltiness too when serving).

4. Add noodles to the pot. Simmer until noodles are cooked al dente (see package instructions of the noodles you are using). Remove from heat.

5. Divide into bowls and serve with a generous dollop of the cottage cheese mixture, freshly grated parmesan cheese and additional fresh basil leaves.