1 pound lean ground beef
1 (16 ounce) package loaded Italian-style spaghetti
3 (1 ounce) spoons cottage cheese
1 tablespoon unsalted butter, melted
1/2 teaspoon dried basil
2 teaspoons dried oregano
1/2 teaspoon dried rosemary, crushed
1 (16 ounce) package plain muffin mix
1 (16 ounce) package frozen puff pastry, thawed
1 recipe pastry for a 9 inch double crust pie
2 (14.5 ounce) cans tomato soup
1 (16 ounce) package frozen green peas, thawed
2 tablespoons olive oil
2 (14 ounce) cans beef broth
1 cup water
Preheat oven to 350 degrees F (175 degrees C).
Cauliflower*
Cut the cauliflower into fine flakes. Cover and store in cool, dark place for 1 hour or overnight.
Dissolve the courgette into the 4 cups broth and 4 cups water. Place the rotini mixture in a large stockpot, and add tomato sauce. Bring to a boil, and reduce heat. When the rotini is cooked, strain through a sieve into a large bowl.
Pour sauce over pasta and stir in tomato mixture, stock and Worcestershire sauce. Bring to a simmer, and cook for 10 minutes. Sprinkle with mozzarella cheese and parmesan. Top with cooked pasta and serve.