Ingredients:
2 c. whole grain penne pasta, uncooked
10 oz. jar light alfredo sauce
10 oz. pkg. frozen chopped spinach, thawed and well drained
1 c. low-fat cottage cheese
1/4 c. skim milk
1 Tbsp. light butter, melted
1 tsp. garlic, minced
1/4 tsp. dried basil
1 egg
1/2 c. low-moisture, part-skim shredded mozzarella cheese
Directions:
Preheat oven to 450 degrees. Lightly coat a 9x9 baking dish with nonstick cooking spray.
Cook pasta according to package directions. Drain and rinse in cold water. Drain again.
In a large bowl, whisk together alfredo sauce, drained spinach, cottage cheese, milk, butter and garlic.
Add pasta and mix well.
Blend in egg and basil, mixing well.
Transfer pasta to the prepared baking dish. Sprinkle the top evenly with mozzarella cheese. Bake casserole for 25 minutes or until golden brown. Let casserole rest for 10 minutes before serving.
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