Creamy Cottage Cheese Veggie Pasta
Ingredients
1 box protein pasta
2 Tbsp oil
4 large cloves garlic, minced
2 cut up peppers
3 cups baby spinach (tightly packed! or 3 large handfuls)
2 cups cottage cheese, 2%MF (500 gram or 17 ounce container)
2 cups marinara
1 cup mozzarellaa
Salt + pepper, to taste
5 large leaves fresh basil, chopped (to garnish)
Instructions
PREP: Preheat oven to 400F. Bring a large pot of water to a boil. While you wait, you can chop broccoli into florets and mince garlic.
Cook pasta to al dente, according to package instructions. Drain when finished.
Meanwhile, heat olive oil in a pan over medium-high. Add minced garlic and broccoli florets, and sauté for about 7 minutes. Then, add spinach and continue to cook until it wilts. Remove from heat.
To a large baking dish, add cooked pasta, cooked peppers, cottage cheese, and marinara sauce. Add spinach.Season generously with salt and pepper, then stir everything together until well-combined.
Sprinkle shredded mozzarella overtop, coating the pasta evenly.
Place baking dish in the oven for 20 minutes, or until the top layer of cheese is melted and nicely browned. Garnish with fresh basil and serve hot!