Ingredients
Scale
- 12 ounces dry ziti or penne protein pasta (at least 10 g protein per 2-ounce serving)
- 4 cups marinara sauce, preferably lower sodium
- 5 ounces fresh baby spinach
- 3 cups 2% cottage cheese
- 1/2 cup finely grated Parmesan, divided
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1 1/2 cups shredded part-skim mozzarella, divided
- Nonstick cooking spray or a small amount of olive oil for the baking dish
- Fresh basil for serving, optional
Instructions
- Preheat the oven to 375°F. Lightly coat a 9×13-inch baking dish with nonstick cooking spray or a very thin layer of olive oil.
- Bring a large pot of salted water to a boil. Cook the protein pasta until just al dente, beginning to check 1 to 2 minutes before the earliest package time. Drain well and do not rinse.
- Add the cottage cheese, 1/4 cup Parmesan, garlic, Italian seasoning, black pepper, and red pepper flakes to a blender or food processor. Blend for 20 to 30 seconds, until smooth and creamy.
- Pour the marinara into the warm pasta pot over low heat. Add the spinach and stir for 1 to 2 minutes, until wilted. Remove from the heat and fold in the drained pasta until evenly coated.
- Spread one-third of the sauced pasta in the baking dish. Spoon over half the blended cottage-cheese mixture and sprinkle with about 1/3 of the mozzarella. Repeat with another third of pasta, the remaining cottage-cheese mixture, and another 1/3 of mozzarella.
- Finish with the remaining pasta, remaining mozzarella, and remaining 1/4 cup Parmesan.
- Bake for 25 to 30 minutes, until bubbling at the edges and the cheese is fully melted. Broil for 1 to 2 minutes at the end if you want deeper browning, watching closely.
- Rest for 10 minutes before cutting into 6 equal portions. Finish with fresh basil if desired.
Notes
- The nutrition estimate is based on protein pasta providing at least 10 g protein per 2-ounce dry serving, 2% cottage cheese, part-skim mozzarella, Parmesan, marinara, spinach, and six equal portions.
- Cook the pasta only until al dente because it continues to soften in the oven.
- Blend the cottage cheese until smooth for a ricotta-like texture.
- Regular pasta, ricotta, meat additions, and cheese substitutions change the protein and calorie estimate.
- Refrigerate leftovers promptly and use within 3 to 4 days. Freeze for longer storage.
- Optional basil and extra toppings are not included in the nutrition estimate.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
- Diet: Vegetarian