- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 276.1
- Total Fat: 3.8 g
- Cholesterol: 61.3 mg
- Sodium: 421.9 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 5.7 g
- Protein: 19.7 g
Spinach and cottage cheese pasta bakeSubmitted by: YUELINA
IntroductionI love to make this recipe for a light dinner - it also workes great as a lunch to take to work because it tastes great even after reheating it in a microwave. I love to make this recipe for a light dinner - it also workes great as a lunch to take to work because it tastes great even after reheating it in a microwave.
6 oz Barilla Whole Grain Penne
1.5 cup fat free cottage cheese
0.5 cup frozen spinach (thawed and drained)
1 small/medium onion finely chopped
0.25 cup shredded part skim mozzarella
12-15 grape tomatoes
1 tbs black pepper
In a separate bowl mix the spinach, onion, cottage cheese, egg and any spice you like (I usually just use freshly ground black pepper and basil). Drain the pasta when done and add it to the spinach-cheese mixture and stir.
You can use a caserole dish or any baking pan you like - lay it out with tin foil and lay out the pasta mixture on it. Sprinkle the shredded mozzarella on top. Lastly cut the grape tomatoes in halves and arrange them on the top.
Bake for 30 minutes.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user YUELINA.