Healthy Cottage Cheese Pasta Bake With Veggies
A protein-packed, wholesome meal that replaces heavy cream with nutrient-dense cottage cheese for a velvety sauce base. This easy-to-make dinner pairs al dente whole-grain pasta with vibrant bell peppers, zucchini, and spinach, creating a comforting yet light dish that is perfect for busy weeknights.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Healthy Fusion
- Diet: Vegetarian
Ingredients
16 oz Whole Wheat Pasta
2 cups Cottage Cheese
2 large Bell Peppers
2 medium Zucchini
24 oz Marinara Sauce
1 cup Mozzarella Cheese
3 cups Spinach
Instructions
Preheat your oven to 375°F.
Boil the pasta in salted water until al dente.
Sauté the diced bell peppers and zucchini until slightly softened.
Combine the cottage cheese with the marinara sauce in a large bowl.
Fold the cooked pasta, sautéed vegetables, and chopped spinach into the sauce.
Spread the mixture into a greased baking dish.
Top with shredded mozzarella cheese.
Bake for 20 minutes until the cheese is melted and bubbling.
Notes
Blend the cottage cheese before mixing for a smoother, ultra-creamy consistency. You can add extra herbs or red pepper flakes for additional flavor profile enhancements.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 8g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 21g
- Cholesterol: 20mg