Ingredients:

  • 1 lb ziti or rigatoni pasta
  • 2 cups fresh baby spinach, packed
  • 2 cups low-fat 2% cottage cheese
  • 4 cloves garlic, minced
  • 0.5 cup grated Parmesan cheese
  • 0.25 cup fresh parsley, chopped
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups shredded low-moisture mozzarella cheese
  • 0.5 tsp red pepper flakes
  • 0.5 cup reserved starchy pasta water

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Boil 1 lb ziti in salted water for 2 minutes less than the package directions until slightly firm (al dente). Before draining, scoop out 0.5 cup reserved starchy pasta water.
  3. Drain the pasta and return it to the hot pot. Toss in 2 cups fresh baby spinach until wilted and bright green.
  4. In a separate bowl, stir together 2 cups cottage cheese, 4 cloves minced garlic, 0.5 cup Parmesan, 0.25 cup parsley, 1 tsp oregano, salt, pepper, and red pepper flakes.
  5. Pour the cottage cheese mixture and the 0.5 cup pasta water over the ziti and spinach. Stir vigorously until the pasta is coated in a glossy sauce.
  6. Transfer the mixture to a 9x13 inch baking dish and spread it evenly.
  7. Top with 1.5 cups shredded mozzarella cheese. Ensure the cheese reaches the edges for crispy corners.
  8. Bake for 25 to 30 minutes until the cheese is bubbling and the top is golden brown.
  9. Let the dish rest for 5 minutes until the sauce sets slightly.