Ingredients
Scale
- 3 cups penne pasta, dry
- 2 Tbsp olive oil
- 4 large cloves garlic, minced
- 2 cups broccoli florets
- 3 cups baby spinach, tightly packed
- 2 cups cottage cheese, 2% MF
- 2 cups marinara sauce
- 1 cup shredded mozzarella
- Salt and pepper, to taste
- 5 large leaves fresh basil, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- Cook the penne in salted boiling water until just shy of al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat and sauté garlic until fragrant.
- Add broccoli florets and cook until starting to soften, then stir in baby spinach and cook until wilted. Season with salt and pepper.
- In a large bowl, combine the cooked pasta, sautéed veggies, cottage cheese, and marinara. Stir until evenly coated, adjusting seasoning as needed.
- Transfer the mixture to the baking dish and sprinkle mozzarella on top.
- Bake for 15–20 minutes until cheese is melted and bubbly, browning edges slightly. Broil for 1–2 minutes if a browner top is desired.
- Let rest for 5 minutes, garnish with basil, and serve warm.
Notes
Make sure not to overcook the pasta; it will finish cooking in the oven. Use good-quality marinara for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian