SERVES 12

For onion lovers! The caramelized onions become very sweet when they turn brown, adding great flavor to this layered casserole.

1 tablespoon cornstarch 1 (26-ounce) jar pasta sauce 1 (6-ounce) can tomato paste 1 (15-ounce) can tomato sauce 1 cup water

1 teaspoon dried Italian seasoning

2 cups shredded part-skim

mozzarella cheese

½ cup grated Parmesan cheese

1. Preheat oven to 350°F. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions. Meanwhile, in large skillet combine olive oil and butter over medium heat. Add onion; cook and stir until onion begins to turn brown, about 8 to 10 minutes. Add garlic and shallot; sprinkle with sugar. Cook and stir until onions are browned, about another 5 minutes. Remove from heat.

2. In medium bowl, combine sour cream, ricotta, cottage cheese, and cornstarch and mix well. Stir in onion mixture; set aside. To skillet used for onions, add pasta sauce, tomato paste, tomato sauce, water, and Italian seasoning; bring to a simmer over medium heat.

3. When pasta is done, drain and rinse with cold water; drain again. Stir pasta into the pasta sauce mixture. Grease a 13” × 9” glass baking dish with unsalted butter. Add half of the pasta mixture, half of the ricotta mixture, then half of the mozzarella cheese. Repeat layers. Sprinkle top with Parmesan cheese.

4. Bake casserole for 30 to 40 minutes or until sauce is bubbling and cheeses melt and begin to brown. Let stand for 5 minutes, then serve.