Left to my own devices, I would eat pasta 6 nights a week and maybe for breakfast, too. Lucky for me, I feel some obligation to make slightly more balanced meals when I’m responsible for feeding other people.
Today’s recipe is inspired by none other than my love for cheese and some spinach hanging out in the refrigerator not getting eaten. The first attempt was delicious but unsuccessful–fresh spinach really doesn’t work in this recipe. Here’s what you do:
Preheat the oven to 400 degrees.
In a big bowl, combine:
- one 16 oz bag of frozen spinach (thawed and with as much water squeezed out as possible)
- one 32 oz container of cottage cheese
- one 8 oz bag of shredded cheddar
- 1/2 cup of rice, cooked (that is, measure before it’s cooked)
- 1 tablespoon hot sauce
Spoon the mixture into a loaf pan, and the remainder into 2 foil mini loaf pans (the ones that say they hold 1 3/4 cups). Or, you know, whatever size pan you want to cook it in.
Bake for a half hour.