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Cottage Cheese Rigatoni
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Yield: 6 to 8 servings.. Preheat oven to 375F (190C). In large saucepan, over medium heat, melt 2 tbsp (25mL) butter. Add cooked rigatoni, olives, pimiento, oregano and 1/4 cup (50mL) of the chopped parsley; toss well to mix. Spoon into shallow 2 quart (2L) casserole dish. In bowl, combine cottage cheese, sour cream, milk, tomato sauce and salt and pepper to taste. Pour over rigatoni mixture. Saut bread crumbs and walnuts in remaining butter; sprinkle over casserole. Top with remaining parsley and grated cheese. Bake in 375F (190C) for 30 minutes or until top is golden and cheese is melted.
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