Cheesy Pasta Bake

…Can somebody please explain why Monday mornings are always so challenging?? this sudden-drastic thirty degree drop may have made the situation little bit more worse..after one cozy, relaxed weekend with hot chocolate, pumpkin donuts, and countless hours of sleeping-in, I wanted more of that and wished Sunday could still continue. Sigh! 

Talk about motivation on a Monday morning – I had none, negative, nada…I missed my snuggie and all I wanted was to devour a hearty, warm food that required least amount of preparation..which in my world is pasta..I have some kind of a huge fascination with pasta dishes because I get to throw in any vegetable (fresh/frozen), meat and toss in home-made pesto or store bought jar (which is what I used today), and blend of low-fat cheeses to create one happy-satisfying-somewhat healthy dish! 

one of my fav pasta sauce
Cheesy Pasta Bake
Makes about 3-4 adult portion sizes
2 cups dry, whole wheat pasta ( i used rotini)
2-3 cups chopped spinach, fresh or frozen
1.5-2 cups pasta sauce (i would use slightly less than that if you want dry pasta)
1 cup low-fat cottage cheese
1 cup part-skim shredded Mozzarella cheese
1/2 tomatoes, sliced (use of cherry tomatoes-highly recommended)
olive oil & Italian spice mix – optional
bread crumbs- optional for toppings
 -Boil pasta according to the package instructions and drain it. (Toss some olive oil & Italian spice mix if desired)
-Preheat the oven to 375F
-In a baking dish/casserole pan, mix pasta, spinach, cottage cheese, and pasta sauce. Add half the mozzarella cheese in the mixture, combine everything and top the remaining cheese & tomatoes at the end. Add some bread crumbs on top if desired
-Bake for 25-30 minutes until the cheese is completely melted.

although the end product was slightly runnier than I wanted it to be, its very wholesome, delicious and great for busy weekday dinners! 


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