Description
This Cottage Cheese Pasta Bake is a delightful combination of creamy cottage cheese, tender penne pasta, and nutrient-packed vegetables like broccoli and spinach. The marinara sauce ties all the ingredients together, while the golden-baked mozzarella adds a rich and cheesy finish. It’s a comfort food that feels indulgent yet includes a healthy dose of veggies, perfect for any night of the week.
Ingredients
3 cups dry penne pasta (or any short pasta shape)
2 tablespoons olive oil
4 large cloves garlic, minced
2 cups broccoli florets (about 5 oz or 142 grams)
3 cups baby spinach (tightly packed)
2 cups cottage cheese, 2% MF (500 grams or 17 oz container)
2 cups marinara sauce (or any tomato sauce)
1 cup shredded mozzarella
Salt and pepper, to taste
5 large leaves fresh basil, chopped (for garnish)
Instructions
Prep:
Preheat the oven to 400°F (200°C). Bring a large pot of water to a boil. While waiting for the water to boil, chop the broccoli into florets and mince the garlic.
Cook the Pasta:
Cook the pasta according to package instructions until al dente. Drain and set aside.
Sauté Vegetables:
Heat olive oil in a large pan over medium-high heat. Add the minced garlic and broccoli florets, and sauté for about 7 minutes, until the broccoli is tender.
Add the baby spinach to the pan and cook until wilted. Remove from heat.
Combine:
In a large baking dish, combine the cooked pasta, sautéed broccoli and spinach, cottage cheese, and marinara sauce. Season generously with salt and pepper. Stir everything together until well combined.
Top with Cheese:
Sprinkle the shredded mozzarella evenly over the top of the pasta mixture.
Bake:
Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese on top is melted and golden brown.
Serve:
Garnish with freshly chopped basil leaves and serve hot!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400