YOUR SOLIN GENERATED RECIPE
High-Protein Creamy Spinach Pasta Bake
Baked whole wheat pasta tossed in a creamy cottage cheese sauce with spinach and topped with bubbly mozzarella for a satisfying meal.
INGREDIENTS
0.33 cup cooked whole wheat penne pasta
0.75 cup low-fat cottage cheese
0.25 cup plain non-fat Greek yogurt
1 large egg
0.13 cup shredded mozzarella cheese
0.5 cup marinara sauce
1 cup fresh baby spinach
1 tbsp grated parmesan cheese
0.25 tsp garlic powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish.
In a blender or food processor, combine the cottage cheese, Greek yogurt, egg, garlic powder, oregano, sea salt, and black pepper, then blend until completely smooth.
In a large mixing bowl, combine the cooked whole wheat pasta, marinara sauce, and fresh baby spinach, stirring until the spinach is evenly distributed.
Pour the blended cottage cheese mixture over the pasta and fold gently until everything is well coated.
Transfer the pasta mixture into the prepared baking dish and spread it into an even layer.
Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the top of the pasta.
Bake for 20 to 25 minutes until the cheese is melted, bubbly, and starting to turn golden brown on the edges.
Remove from the oven and let it sit for 5 minutes before serving to allow the sauce to set.