I came across this recipe while trawling Martha Rose Shulman's incomparably wonderful Recipes for Health column in the New York Times. It intrigued me, since there are often nights when I have less than an hour's turnaround between coming home exhausted with Baby B, getting her bathed and into bed, and rushing off to my next appointment (I know; workaholic). Sometimes, I hate to admit, I'll eat toast for dinner, which is just dreadful. So I loved the look of this pasta dish, which seemed like a simplified, time-conscious alternative to macaroni and cheese.
Well, it was ok, and most importantly, Baby B ate every bit of it. But it needs some improvements.
First, I felt that the olive oil really didn't add anything to it, so I'd leave that out next time.
Second, it wasn't cheesy enough. I'd double the parmesan next time, and possible add an extra half-cup of grated cheddar to give it more of a cheesy flavor. (Thereby wrecking the whole "health" component, I suppose.)
Third, it needed more stuff in it. I made it with a side of peas, which ended up more or less getting mixed in on Baby B's plate, since she's a messy eater. But what it really needed was some finely diced cooked ham. Then it would have been really satisfying, and balanced.
But it was a neat idea to put the cottage cheese in the blender so that you still get the flavor without the clumpy bits. I'll definitely make this recipe again, albeit with adjustments.
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