When I was a child, about the same time that Betty Crocker introduced “Hamburger Helper,” the Hunt’s tomato sauce people introduced a similar (but slightly upscale) product called Skillet Dinners. I say it was slightly upscale because some of the ingredients were canned instead of powdered, somewhat like the difference between powdered mac and cheese and the kind with the cheese sauce in a pouch. My favorite flavor of this product was the Lasagna, which included cottage cheese-like curds.

To this day, even though ricotta is the authentic Italian cheese for use in making real baked lasagna, I prefer cottage cheese. I have never cared for the grainy texture of ricotta, and the flavor — while not objectionable — does nothing for me. Lasagna is one of my favorite things to make — and, dare I say it, one of my best dishes. Not that anyone else gets to try it most of the time ….

Anyway, Giaada de Laurentis on the Food Network the other day did a little trick where she made a quick ravioli dish and topped it with a combination of marinara sauce and ricotta, stirred together, to create a quick meal (she was using frozen ravioli) with a taste like a baked pasta dish. I immediately determined to try the same thing, only with cottage cheese instead of ricotta (and with plain pasta instead of a stuffed ravioli). It turned out well, if I do say so myself.

Speaking of Food Network, by the way, I really think they ought to look at trying to hire Marvin Woods away from Turner South, where he hosts a relatively low-budget cooking show called “Home Plate.” Woods is entertaining and knowledgeable, and deserves a national audience rather than a regional one. (He could also get better guests.)