- oil1 Teaspoon
- Yeild: 12 plates
Preheat oven to 350 degrees and grease 9 by13 inch baking dish.
Fill big pot 3/4 full of cold water. Cover and bring the pot of cold water to a fast boil. Covering the pot of cold water with a lid will help bring the water to a boil faster. Add 2 tablespoons of salt. Add the pasta, all at once, to the boiling salted water, and keep the heat high to bring the water back to the boil as quickly as possible. After you add the pasta to the boiling water, stir with a long wooden spoon.
Meanwhile heat skillet over medium heat and add 1 tablespoon oil. Brown mincemeat, drain fat and then pour in tomato sauce. Stir it together and add ½ tablespoon salt and ground black pepper. Stir and simmer.
Cook the pasta for 8 to 12 minutes, uncovered, at a fast boil. Drain immediately into a large colander, and then pick up the colander with its contents and shake it well to remove excess water, leave them aside.
Now prepare cream and cheese sauce. In a medium mixing bowl, combine sour cream and grated cottage cheese. Mix thoroughly and add ½ teaspoon salt and 1 teaspoon black pepper. Add cream cheese sauce to noodles and stir. Add green onions and stir till combined.
Transfer half of the noodle mixture to the baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Again top meat cheese layer with rests of the noodles, then with meat and then with final layer of cheese.
Transfer baking cheese to the preheated oven and bake until bubble and all cheese is melt, about 20 minutes.
Serve with French bread and Enjoy!