Four Cheese Pasta Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
8 oz Whole Wheat Pasta (I used the Bionaturae brand)1 cup 1% Cottage Cheese4 oz Mozzarella Cheese1 oz Parmesan Cheese1 oz Romano Cheese1 c Sphaghetti Sauce (I used Prego Roasted Garlic Parmesan)
Boil water for pasta. Cook pasta according to package directions. Drain.
While pasta is cooking, pre-heat oven to 350. Measure out the mozzarella, parmesan, and romano cheeses and mix (all of these should be grated).
When pasta is done, mix with the sphaghetti sauce. Layer about half the pasta into the bottom of a baking dish (I used one that's roughly the size of a pie pan but with tall sides). Layer on all of the cottage cheese, then about 1/3 of the grated cheese mixture. Add the rest of the pasta, and then the rest of the cheese. Bake until all melty on top. Split into five servings.
Serving Size: Makes 5 servings
While pasta is cooking, pre-heat oven to 350. Measure out the mozzarella, parmesan, and romano cheeses and mix (all of these should be grated).
When pasta is done, mix with the sphaghetti sauce. Layer about half the pasta into the bottom of a baking dish (I used one that's roughly the size of a pie pan but with tall sides). Layer on all of the cottage cheese, then about 1/3 of the grated cheese mixture. Add the rest of the pasta, and then the rest of the cheese. Bake until all melty on top. Split into five servings.
Serving Size: Makes 5 servings
Nutritional Info Amount Per Serving
- Calories: 310.0
- Total Fat: 8.9 g
- Cholesterol: 27.3 mg
- Sodium: 654.9 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 6.0 g
- Protein: 22.1 g
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