A spin on a creamy, tasty, comfort food dish that will still provide a boost of protein and nutrients.
340 g uncooked pasta (I used penne, but any small shell or tube pasta will do such as gemelli, ziti or rigatoni)
2 cups (500 mL) of your favourite jarred tomato sauce
2 cups cottage cheese
1.5 cups shredded mozzarella cheese, divided
1 large egg, slightly beaten
1 cup pure pumpkin puree
1 cup finely chopped swiss chard/kale/spinach (any of these)
2 tsp dried parsley flakes
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp garlic powder
Salt and pepper to taste
1/2 cup Panko bread crumbs
- Cook pasta as per directions.
- Combine: 1 cup tomato sauce, egg, cottage cheese, 1 cup shredded mozzarella, pumpkin puree, chopped swiss chard/kale/spinach, parsley, basil, oregano, salt and pepper, garlic powder. Mix in with cooked pasta.
- Spread 1/2 cup tomato sauce on bottom of 9×13 baking dish. Cover with pasta mixture. Top with remaining ½ cup tomato sauce, remaining ½ cup shredded cheese, and Panko bread crumbs.
- Bake covered with tin foil at 375 for 45 minutes. Take cover off and bake for another 5-10 minutes until cheese is bubbly.