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Photo of Cottage cheese and spinach pasta bake by WW

Cottage cheese and spinach pasta bake

3
Points
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
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.

Ingredients

Cooked fresh pasta

300 g

English spinach

2 bunch(es), ends trimmed, roughly chopped

97% fat-free cottage cheese

375 g

Egg(s)

3 small, lightly beaten

Garlic

2 clove(s), crushed

Ground nutmeg

¼ tsp

Tomato(es)

250 g, quartered

Grated parmesan cheese

¼ cup(s)

Instructions

  1. 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
  2. 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.
  3. 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.

Notes

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.

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