TRAINAI RECIPE · LUNCH
Spinach Cottage Cheese Pasta Bake
Stir cottage cheese into the pasta off the heat before transferring to the oven.
- Prep
- 15 min
- Cook
- 25 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 70 g whole-wheat pasta, dry
- 150 g low-fat cottage cheese
- 100 g spinach
- 180 g no-salt-added canned chopped tomatoes
- 25 g part-skim mozzarella
- 4 g olive oil
- 5 g garlic
Ingredient notes
Vegetarian ingredients.
Contains: milk, gluten-containing ingredients. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Heat oven to 190°C / 375°F. Cook pasta for 2 minutes less than packet directions and drain.
- Heat oil in a pan, add minced garlic for 30 seconds, then tomatoes and spinach. Simmer for 5 minutes.
- Remove from heat and fold in pasta and cottage cheese. Transfer to a baking dish and top with mozzarella.
- Bake for 20–25 minutes until bubbling and the center reaches 74°C / 165°F.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
