What's Cookin' Wednesday (did you miss it??)

We are having our backyard neighbors over for dinner tonight. Dellisa and I walk together every Wednesday evening, which is always a nice escape to get some exercise in as well as a conversation with another mom who has very similar beliefs and parenting style. Last week, Dellisa proposed that we start cooking for each other's families once a month. I will cook for them once a month, and she will cook for us once a month. It gives us a break once a month where we don't have to cook, but our families will get a better meal than the 'clean out the freezer' smorgasbord that tends to be the fall back plan sometimes. Another goal of doing this is to help us keep in touch better in the cold/winter months when we feel holed up in our homes and we don't see our neighbors on a daily basis like we do in the summer. So.....here's what's cookin' tonight! It's a vegetarian dish that I found on Pinterest--oh, yeah, Dellisa doesn't eat meat, but the rest of her family does-she doesn't expect that I cook without meat just for her, but I know my family will love this as well.

Tomato, Broccoli & Mozzarella Pasta Casserole
serves 6

12 ounces farfalle pasta (also known as bowtie)
1 pound broccoli florets, frozen or fresh
3 large ripe tomatoes, diced
3/4 pound onion, diced
4 garlic cloves, very finely minced
1 1/2 tbsp basil leaves
1/2 pound mozzarella cheese
3 large eggs
1 cup cottage cheese (4% milkfat or greater)
3/4 cup grated Parmesan

Heat the oven to 375°F and lightly grease a 9x13-inch casserole dish with olive oil. Heat a large pot of water to boiling and salt generously. Add the farfalle and cook for 11 minutes or until barely al dente. Drain and return to the pot.

Steam the broccoli in the microwave or in a steamer basket on the stovetop, just until tender. Drain thoroughly and chop roughly into bite-sized florets. Toss with the cooked pasta. Chop two of the tomatoes into rough pieces, and add them to the pasta. Stir in the chopped onion and minced garlic, , and basil. Put about 2/3 of the mozzarella into the pasta mixture.

Whisk the eggs with the cottage cheese. Stir in 1/2 cup of Parmesan. Stir this liquid into the pasta mixture until well combined.

Spread the pasta in the prepared baking dish. Slice the remaining tomato into half-moons and arrange on top of the pasta. Tear the rest of the mozarella into bits and scatter between the rows of tomato slices. Sprinkle the remaining 1/4 cup of Parmesan cheese on top, and drizzle with olive oil.

Bake for 35 minutes or until the cheese on top has melted and the casserole is bubbling. Remove from the oven and immediately sprinkle the remaining chopped basil over top. Let stand for a few more minutes before serving.

Source: thekitchn.com via Kari on Pinterest

I'm also making the Herb Rolls that are here.

What have you been cooking lately?? I'm in need of some new ideas!

Kelsey and Ric are doing a giveaway on their site....a $15 iTunes giftcard. Go here to enter a chance for the giveaway. You can bet I'm doing as many of the 'chances to win' as possible.