Ingredients
Scale
- 3 cups penne pasta, dry
- 2 Tbsp olive oil
- 4 large cloves garlic, minced
- 2 cups broccoli florets
- 3 cups baby spinach
- 2 cups cottage cheese, 2%MF
- 2 cups marinara
- 1 cup shredded mozzarella
- Salt + pepper, to taste
- 5 large leaves fresh basil, chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the penne in salted boiling water according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant, about 30 seconds.
- Add broccoli florets and cook for 3–4 minutes until bright green and slightly tender.
- Stir in baby spinach and cook until wilted, about 1–2 minutes. Season with salt and pepper.
- In a large bowl, mix cooked pasta, sautéed veggies, cottage cheese, and marinara until evenly combined. Adjust salt and pepper to taste.
- Transfer mixture to the prepared baking dish. Smooth the top and sprinkle shredded mozzarella evenly over the surface.
- Bake for 15–18 minutes, until cheese is melted and bubbly and edges are lightly golden.
- Remove from oven and let rest for 5 minutes. Garnish with chopped fresh basil before serving.
Notes
For a vegan version, substitute cottage cheese with blended tofu and use vegan cheese. Great for meal prep; store leftovers for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian