You are here: Home » Recipes » MACARONI ITALIANO MACARONI ITALIANO Recipe by California Walnut Board Yield 6 servings Prep 20 mins Cook 40 mins PrintEmail Ingredients 1 tablespoon salt8 ounces elbow macaroni2 cups (1 – 16 oz. can) canned tomatoes1/2 teaspoon low-sodium baking soda1 cup (1 – 8 oz. can) tomato sauce1-1/4 cup low-fat cottage cheese, at room temperature1/4 cup grated parmesan cheese1 -- 10 oz. package frozen chopped spinach, thawed and squeezed dry1-1/2 cup frozen peas, thawed1 teaspoon dried basil1/2 teaspoon pepper3/4 cup chopped toasted California walnuts2 tablespoons chopped parsley3/4 teaspoon salt to taste Instructions Bring about 6 quarts of water to a boil with 1 tablespoon salt. Add the macaroni and cook, stirring occasionally, for about 8 minutes, or until done While the macaroni is cooking, place the tomatoes and their juice into a large bowl. Add the baking soda, and with a fork or your fingers, break the tomatoes into small chunks. Stir in the tomato sauce. Add the cottage cheese, Parmesan cheese, spinach, peas, basil and pepper and toss to combine; set aside. When the macaroni is done, drain well in a colander. Add to the cheese mixture, toss to mix thoroughly, then pour into an oiled 2 ½ quart baking dish. Preheat the oven to 350F. Cover the baking dish with foil and bake the casserole for 20 minutes, then uncover and bake 10 minutes longer. Stir in the walnuts and spring with parsley.