Pasta Monteverde

Gluten-Free (or not, depending on type of pasta used)

An easy variation of lasagne; recipe inspired by David Greenberg (hence its name).  


  • 12 oz gluten free penne, or pasta of your choice
  • 1 pint sour cream
  • 1 pint cottage cheese
  • 1 cup grated parmesan or romano or half of each
  • 6 dashes tabasco
  • 1 jar marinara sauce or 3-4 cups homemade tomato sauce


  1. Cook pasta according to directions.
  2. While pasta is cooking, mix sour cream, cottage cheese, parmesan and tabasco together in a large bowl.
  3. Stir in the marinara sauce.
  4. Drain pasta, add it to the bowl, and mix in gently.
  5. Pour into casserole or lasagne dish and bake at 350 °F for 45 minutes.
  6. Let sit for 10 minutes before serving.

Access to all the blog