Spinach and tomato pasta bake
Who can resist a creamy, cheesy pasta bake? Whip this up in only 30 minutes and watch the family gobble it up.
300 g, large spiral variety
2 medium, thinly sliced
Baby spinach leaves
97% fat-free cottage cheese
⅓ cup(s), (85ml)
Grated parmesan cheese
⅓ cup(s), (25g)
- Cook pasta in a saucepan of boiling salted water following packet instructions, adding zucchini in the last 3 minutes. Drain, reserving ¼ cup (60ml) liquid. Reserve 1½ tablespoons liquid to serve 2.
- Meanwhile, place spinach in a heatproof bowl and cover with boiling water. Drain and rinse under cold running water. Drain again and pat dry with paper towels. Chop.
- Microwave spinach and tomatoes, separately, in microwave-safe bowls on high (100%) for 1 minute or until heated.
- Preheat grill on high. Whisk cottage cheese and cream in a bowl until smooth. Add to pasta with reserved liquid and stir to combine. Spoon pasta mixture into a 2 litre (8-cup) capacity ovenproof dish. Spoon mixture into a 1 litre (4-cup) capacity dish to serve 2. Fold in spinach and tomatoes. Sprinkle with parmesan and grill for 3-5 minutes or until golden