Farfelle in Cottage Cheese and Spinach

After 2 days of eating sweets in name of prasad in Ganesh Festival, was wondering what to make which is delicious in taste as well as light to eat at night. Came across this recipe which looked easy and quick to make and luckily I had all the ingredients available at home. Pooja, my sister-in-law was also in town and hence had great help and enthusiasm to try this dish. It turned out so good that my mom who doesn't like eating pasta also tried it and took a second serving. Try it and let me know....

Serves 4

Ingredients
3 cups Farfelle
3 tbsp + 2 tbsp Olive Oil
2 cups freshly pureed Tomatoes
1 tsp freshly ground Black Pepper
2 tsp Red Pepper Flakes
9 fresh Basil Leaves
1 cup Cheddar Cheese, grated
1 cup fresh Cottage Cheese
1 cup Spinach, chopped
Salt to taste

Preparation
1. Boil water in a large vessel and add salt, 3 tbsp oil and add the Farfelle. Bring back to a boil and cook until the Farfelle is just tender. Drain into colander and rinse under cold water. Set it aside.
2. Preheat oven to 200 C.
3. Heat 2 tbsp of olive oil in a medium skillet over medium heat. When hot, add tomato puree, basil, spinach, salt and black pepper.
4. When spinach becomes tender & not completely soft, remove from heat and add red pepper flakes and cottage cheese. Stir in gently.
5. Take a tart pan, place layer of cottage cheese-tomato sauce at bottom, then layer of half of Farfelle and then half of cheddar cheese. Then again a layer of sauce, then remaining Farfelle and top it with remaining cheddar cheese.
6. Cover it with aluminium foil.
7. Place in preheated oven for 30minutes.
8. Remove foil and bake open for 5 minutes.
9. Remove from oven and stand for 10 minutes.
10. Run spatula around and under for pasta to loosen.
10. Serve hot.

Note: You can add 1 clove of finely chopped garlic to the sauce before adding the tomato puree to enhane the taste.

Add more grated cheddar cheese if you need after removing the aluminium foil.