3 tsp. garlic, minced (I used less...)
1 1/2 tsp. oregano
1/2 tsp. pepper
pinch of salt
1/4 tsp red pepper flakes
1 small can tomato paste (I didn't have any paste, so I used tomato sauce)
3 cans diced tomatoes
3 cans chicken broth
12 oz. corkscrew pasta (I used penne because I didn't have corkscrew)
3 tsp. basil
6 Tbsp Parmesan cheese
6 oz. Cottage cheese blended until smooth
1 1/2 cups shredded mozzarella cheese (or any other kind of cheese for the top)
In a large pot over med. heat, saute the onions and gr. beef, breaking it up into small pieces, about 5-7 minutes. Drain excess grease from the pot. Add the garlic, pepper, salt, oregano, and red pepper flakes and saute for another minute. Add the tomato paste (or sauce) and saute until the paste turns a rusty brown-- about 5 minutes.
Add the tomatoes with their juices and the broth and bring it to a boil. Reduce heat and simmer for about 30 minutes. Add the pasta, increase the heat to medium and boil until the pasta is tender. Depending on the type of pasta you use, this time will vary greatly. Penne takes considerably longer to soften than other kinds of pasta. Stir in the basil and season with salt and pepper. Add the blended cottage cheese and parmesan and stir. Serve with extra mozzarella or some other kind of cheese on top. YUM!