Categories: Pasta 
      Yield: 1 servings 
  
    1/4 c  Olive oil                           1 tb Chopped fresh thyme leaves 
      2 md Onions; roughly chopped             1 lb Cottage cheese 
      2 tb Minced garlic                       1 lb Hoop, pot or ricotta cheese 
      1 ts Salt; or as desired                 1 lb Mozzarella cheese, grated 
    1/2 ts Ground white pepper                      -or shredded 
    1/4 ts Mace                                6    Eggs; lightly beaten 
  
  HEAT OIL OVER MEDIUM HEAT in a small pot, add the onions and garlic and 
  cook, stirring, 5 minutes. Scrape mixture into a large bowl and add the 
  salt, pepper, mace, thyme and three cheeses. Mix well, add the eggs and mix 
  to incorporate. Stuffing can be stored, covered, in the refrigerator for up 
  to 5 days. To freeze, place 1-cup amounts of stuffing in air-tight freezer 
  bags or containers, label and place in freezer for up to 3 months. 
   
  Makes 6 Cups Filling 
   
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK