2 cups cottage cheese
1/2 cup low-fat milk
1/4 cup grated part-skim mozzarella
1/4 cup grated Parmesan cheese, plus more for garnish
4 cups cooked elbow pasta
1/4 cup pasta cooking water, plus more if needed
salt and pepper, to taste

Combine the cottage cheese and milk in a food processor and blend until smooth.

Transfer cheese mixture to a pot and warm over medium-low heat. When the cottage cheese mixture is hot, stir in the mozzarella, Parmesan, cooked pasta, and pasta water.

Stir until smooth and season to taste with salt and pepper. Garnish with extra Parmesan cheese and serve.

Stacy's Notes: Gail made February 2017 and liked, so I tried it too. Used almost 2 cups of cottage cheese (didn't quite have a full container), half and half I had opened instead of milk, mozzarella shredded from a bar (probably closer to 1/2 cup), parmesan cheese and s&p. Pretty good, we had as a side to brats. Make again, nice to have an easy stovetop recipe instead of a baked one