Shabbat Pasta Casserole - cooking recipe

Ingredients

500 g pasta
250 g cottage cheese
250 g crushed tomatoes
1/2 cup sliced green olives (or to taste)
150 g shredded mozzarella cheese

Preparation

Cook pasta according to directions. Drain.
Preheat oven to 180 degrees Celsius.
Pour pasta into 9-inch square baking pan (22 cm). It won't all fit, but the amount that will fit depends on which type of pasta - if using large penne, for example, less pasta will fit in that if using elbow macaroni.
Add the cottage cheese, the crushed tomatoes, and the olives. Mix well.
Sprinkle shredded mozzarella on top.
Cover with aluminium foil.
Bake for 30 minutes, until cheese melts.
To warm on shabbat, place on shabbat hot plate two hours before serving.
Note 1: if not using this on a shabbat hot plate, bake for at least an hour - until all the liquids have been absorbed.
Note 2: I didn't add any spices because I found the taste great, but dried oregano, fresh or dried basil, and dried thyme, are all great additions.
Note 3: I put 500 gr pasta because you will definitely have enough, but in most cases there will be leftover pasta. Large penne - about 250 gr will be enough. Fusili - about 350 gr - 400 gr will be enough. Snaller pasta - like elbow macaroni - will probably use most of the 500 gr.