Diet - Friendly Pasta Bake
From jo_jo_ba 3 years ago
- 80 minutes to make
- Serves 4
There's no shortage of flavour in this cheesy baked dish, even though there's half the amount of pasta! I personally love garlic in my tomato sauce, if you don't, feel free to leave it out and use plain tomato sauce. Read more Made by request for a weight-watching friend of mine. See less
Ingredients
- 4 oz Fibre Gourmet Low Calorie fusilli or penne shopping list
- 8 oz cremini mushrooms, diced shopping list
- 6 oz zucchini or summer squash, cut into matchsticks shopping list
- 3 cups Healthy Choice diced tomatoes, onion and garlic pasta sauce shopping list
- 2 cloves garlic, minced shopping list
- 1/2 tsp dried basil shopping list
- 1/2 tsp dried oregano shopping list
- dash cayenne pepper shopping list
- 5 oz baby spinach, steamed (or 1/2 a 10-oz box frozen chopped spinach, thawed and drained) shopping list
- 1 cup nonfat cottage cheese shopping list
- 1/2 tsp black pepper shopping list
- 2 oz Galaxy vegan mozzarella "cheese", shredded shopping list
How to make it
- Preheat oven to 350F, lightly grease an 8" square pan.
- In a pot of salted, boiling water, cook pasta 5 minutes (it will still be firm). Drain and set aside.
- In a non-stick skillet coated with cooking spray, saute mushrooms and zucchini until tender and browned, about 7-8 minutes.
- Stir vegetables into the sauce along with garlic, basil, oregano and cayenne pepper.
- Add the noodles and stir well.
- Spread half the noodle-vegetable mixture into the pan.
- In another bowl, combine spinach, cottage cheese and black pepper until well combined.
- Pour the entire cheese mixture on top of the noodles and top with remaining pasta mixture.
- Bake, uncovered, 35 minutes.
- Sprinkle vegan mozzarella "cheese" overtop and broil 5 minutes.
- Let sit for 5 minutes before serving.
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