Spinach cheese pasta

Ingredients
•Uncooked conch shaped pasta.........2 C
•Salt....................................................¾ Tsp
•Ground black pepper.......................1 Tsp
•Nutmeg powder ...............................¼ Tsp
•Spinach leaves, chopped,
•cooked and squeezed.......................1 ½ C
•Cottage cheese .................................1 C
For the Tomato Sauce:
•Olive oil...................................1 Tsp
•Yellow asafetida powder.........1 Tsp
•Dried basil................................2 Tsp
•Dried oregano......................... 2 Tsp
•Tomato puree.......................... 1 ½ C
•Salt.......................................... 1 Tsp
•Sugar....................................... 1 Tsp
Preparation
1) Cook the pasta in enough water and salt according to the directions
until tender but firm. Drain the pasta and keep aside.
2) To prepare the tomato sauce; heat oil in a saucepan over moderate
heat, add asafetida, dried herbs and sauté for a while. Pour the tomato
puree, add salt and sugar, reduce the heat to low and cook uncovered
for 15 minutes or until thickened.
3) In a mixing bowl, combine the cooked pasta, black pepper, nutmeg,
spinach and cottage cheese. Spoon the mixture to a greased 8x8-inch
baking dish. Pour the tomato sauce prepared overtop and bake in a
preheated oven for 300 F/150 C for 20-30 minutes. Serve hot.
Serves
Four - Five