Cottage cheese and spinach pasta bake
Looking for a tasty and versatile vegetarian recipe? Look no further than this cottage cheese and spinach pasta bake! Packed with nutritious spinach and ZeroPoint cottage cheese, this pasta bake is perfect for a warm lunch or dinner, or cold for a picnic served with a salad. The dish comes together with cooked pasta, lightly beaten eggs, and a touch of nutmeg for a unique flavour. Top it off with juicy tomatoes and grated parmesan cheese for a golden finish. Not only is this pasta bake delicious, but it's also easy to store in the fridge or freezer for a quick and convenient meal anytime.
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.