Thursday, April 7, 2011

Cheesy Pasta Bake

I love cheese and I love pasta and this dish is a yummy combo of the two. I basically cleaned out the pantry and the fridge and came up with this keeper. You could add all sorts of ingredients so don't be shy to add different veggies. Broccoli or asparagus or even cauliflower would be tasty, I bet sundried tomatoes, or even fresh tomatoes would be good too! The MR really liked this and asked that I add it to the regular rotation - I rarely make the same meal twice, but I will make this one again.

Cheesy Pasta Bake

The Stuff:
16 oz cooked penne pasta
1 cup reduced fat cheddar cheese
1 16oz container fat free cottage cheese
1 10 3/4 oz can 98% fat free creamed chicken soup
1/2 cup fat free milk
3 cups sliced mushrooms
3 cups spinach
1 roasted red bell pepper

 1 cup onion
1 tablespoon minced garlic
1 teaspoon olive oil
1 teaspoon oregano
Salt and pepper to taste

The How To:
  • Preheat oven to 425
  • Warm up olive oil in a saute pan, add onions, mushroom and red bell pepper and saute for 4 or 5 minutes
  • Add garlic and saute another minute or so
  • Add spinach and cook for 3 minutes or until just before spinach is wilted 
  • Add cottage cheese to a food processor and pulse until cottage cheese is creamy
  • In a bowl mix pasta, spinach mixture, cottage cheese, milk, soup, and 3/4 cup cheddar cheese until well blended
  • This is before you add the pasta, its a nice creamy base
  • Spray  a casserole dish with non-stick cooking spray, add the mixture, top with remaining cheese
 Bake for 15-20 minutes until bubbly and golden

Weight Watchers Friend: 3/4 cup is 7 points


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