From Virginia Wiedemann: "Here's how you can use the other half of the large container of cottage cheese that you have left over...."
8 oz. whole wheat pasta elbows, shells or penne
Cook and drain the pasta according to package directions. Preheat oven to 350░ F. Spray a 2-quart casserole with cooking spray.
In a food processor blend cottage cheese, eggs, powdered cheese & sour cream. Transfer to a bowl and add everything except the macaroni and paprika. Mix. Stir in macaroni. Correct for salt and pepper. Pour into a casserole & sprinkle top with paprika.
Put baking pan in the oven; pour in 1" of boiling water. Set casserole inside this pan. (Yes, it's like making a custard, but if you don't do this, it won't win the blue ribbon!) Bake covered for 30 minutes, then uncover and bake until done -- about another 30 minutes. Test with a clean butter knife for "doneness". If it comes out coated, cook some more.
* NOTE: If you don't have powdered cheese add an extra 1/2 c. sharp cheddar.