Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
High Protein Pumpkin Cottage Cheese Pasta Bake

High Protein Pasta Bake with Pumpkin and Cottage Cheese

  • Author: Cara Kasdorf, RD

Description

A spin on a creamy, tasty, comfort food dish that will still provide a boost of protein and nutrients.


Ingredients

Scale

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


Instructions

  1. Cook pasta as per directions.
  2. 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.
  3. 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.
  4. Bake covered with tin foil at 375 for 45 minutes.  Take cover off and bake for another 5-10 minutes until cheese is bubbly.