Spinach & Onion Baked PenneSubmitted by: KEBUZZI
IntroductionHigh in Fiber, Protein, Vitamin A, Calcium... High in Fiber, Protein, Vitamin A, Calcium...
8 oz. Barilla Plus whole wheat penne pasta
2 cups spinach (cooked and drained)
1 medium onion
16 oz. nonfat cottage cheese
1 3/4 cups low sodium tomato sauce
2 tbs garlic powder
2 tbs basil
2 tbs oregno
1 tsp black pepper
1 tsp crushed red pepper
First boil 8 oz of whole wheat penne pasta as directed on the box. Drain and set aside.
Next, chop onions into chunky slices and use a nonstick pot to stir fry the onions for about 15 minutes on medium/low heat. Add tomato sauce to the onions and put on low heat. Add the garlic powder, basil, oregno, black pepper and crushed red pepper. Let simmer and stir for 5 minutes. Add the (drained) spinach to the tomato sauce mixture and stir for 2 more minutes. Turn off heat.
Now use a casserole dish that is easy to divide into 6 portions and about 2 inches high. Spray with a cooking spray.
Spread 1/3 of the tomato sauce mixture evenly on the bottom of the pan. Then evenly put down 1/2 of the pasta. Then spread out the cottage cheese on the pasta. Add another 1/3 of the tomato mixture. Then add the last layer of pasta and top with the remaining 1/3 of tomato sauce mixture.
Cover lightly with nonstick tin foil and bake in the oven for 30 minutes. Take off foil and bake for an additional 15 minutes.
*You can alter this recipe however you like using mushrooms, chicken, shrimp, etc*
Serves 6. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user KEBUZZI.
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Member Ratings For This Recipe
Wow - At first I thought the spice measurements were supposed to be teaspoons, but it came out wonderfully! Nice little kick, great flavor. I added minced garlic and mushrooms too, and cooked the pasta al dente. Added garlic bread. YUM! Don't be dissuaded by the spinach - this was really good. - 3/28/11