1 lb mini farfalle or other dried pasta
8 oz part-skim ricotta cheese
8 oz fat-free cottage cheese
1/4 cup + 2 Tbsp grated Parmigiano-Reggiano cheese
1/4 tsp ground nutmeg
1 large egg
1/2 tsp kosher salt
1/4 tsp fresh black pepper
1/2 cup panko or dry bread crumbs
2 Tbsp butter
Preheat oven to 375°F. Spray a casserole dish with cooking spray, and set aside.
Bring a large pot with 6 quarts of water to the boil, and cook the pasta according to package directions. Drain, and let cool slightly.
While the pasta is cooling, in a large mixing bowl, combine the ricotta, cottage cheese, 2 tablespoons of Parmigiano-Reggiano cheese, nutmeg, egg, salt and pepper. Stir together with a rubber spatula, then add the pasta and stir well. Pour the contents of the bowl into the casserole, and distribute evenly.
In a small bowl, combine the panko (or bread crumbs) with the remaining 1/4 cup parmesan cheese. Sprinkle this mixture over the pasta. Cut the butter into small pieces, and dot the top of the pasta here and there with the butter.
Cover the pan with aluminum foil. Bake at 375F for 40 minutes. Then uncover, and bake for 10-15 minutes, until the top begins to brown lightly.
Serve hot. Can be made ahead and frozen, then reheated in a microwave or 350F oven.