1 pound (16 ounces) grated or crumbled cheese you’ve got
1 container (16 ounces) low-fat cottage cheese
½ cup grated Parmesan cheese
1 container (16 ounces) Greek yogurt
Ground black pepper
2 cups fresh bread crumbs
3 tablespoons chopped fresh parsley (optional)
3 tablespoons melted butter
Instructions
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Bring 2 quarts of water and 1 tablespoon of salt to boil in a large soup kettle over high heat. Using package directions as a guide, and stirring frequently at first to keep it from sticking, boil pasta, partially covered, until just tender. Drain.
Meanwhile, mix cheeses and yogurt in a large bowl. Add hot pasta; toss to coat. Adjust seasonings, including pepper. Turn in to a vegetable spray-coated 13- by 9-inch baking dish.
Mix bread crumbs, parsley, and butter. Sprinkle evenly over shells and cheese. Bake until casserole is bubbly and crumbs are golden brown, 30 to 35 minutes. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/conversations/whats-in-your-fridge-mac-and-cheese/