Cottage cheese and spinach pasta bake
This vegetarian pasta bake makes a versatile meal! Have it warm for lunch or dinner, or pack it cold for a picnic to serve with a salad.
Cooked fresh pasta
2 bunch(es), ends trimmed, roughly chopped
97% fat-free cottage cheese
3 small, lightly beaten
2 clove(s), crushed
250 g, quartered
Grated parmesan cheese
- Preheat oven to 190°C. Spray a 25cm square ovenproof dish with oil. Line with 2 sheets of non-stick baking paper, allowing sides to overhang. Cook pasta in boiling salted water, following packet instructions. Drain
- Steam or microwave spinach for 3-5 minutes or until wilted. Drain thoroughly. Press out excess water. Place in a large bowl. Add cottage cheese, garlic and nutmeg. Season to taste with salt and pepper, then add pasta and eggs.
- Spread pasta mixture into prepared dish and smooth surface. Top with tomatoes and parmesan. Bake for 30 minutes, or until golden. Stand for 10 minutes to cool slightly, then cut into squares and serve with a green salad.
Any leftovers can be stored in an airtight container in the fridge overnight. This pasta bake is also suitable to freeze for up to 3 months. We suggest wrapping the portions individually for portion control and freshness.