1. Preheat your oven to 350°F (175°C).
2. In a large skillet, cook the ground beef over medium heat until browned. Drain off any excess fat.
3. Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 5 minutes.
4. Stir in the diced tomatoes, tomato paste, tomato sauce, salt, pepper, oregano, and basil. Allow the mixture to simmer for 10 minutes.
5. In a separate large bowl, mix together the cooked macaroni, sour cream, and cottage cheese until well combined.
6. In a 9×13-inch baking dish, layer half of the macaroni mixture, then half of the meat sauce, and then half of the shredded cheddar cheese. Repeat the layers.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
9. Let the casserole cool for a few minutes before serving.
Variations & Tips
For picky eaters, you can hide extra vegetables like shredded carrots or spinach in the meat sauce. If cottage cheese isn’t a favorite in your household, you can substitute it with ricotta cheese for a creamier texture. For an added kick, consider sprinkling a bit of red pepper flakes in the meat sauce or using a sharp cheddar cheese. This casserole can also be made ahead of time and frozen for up to 3 months, perfect for busy nights
