Ingredients:

  • 3 cups (720g) 2% cottage cheese
  • 0.5 cup (50g) freshly grated Parmesan cheese
  • 6 cloves garlic, divided
  • 1 tbsp (15ml) fresh lemon juice
  • 0.5 tsp (1g) red pepper flakes
  • 0.5 tsp (3g) sea salt
  • 1 lb (454g) rigatoni or penne pasta
  • 2 tbsp (30ml) extra virgin olive oil
  • 6 oz (170g) fresh baby spinach, roughly chopped
  • 0.5 tsp (1g) black pepper
  • 1.5 cups (170g) low moisture shredded mozzarella
  • 0.25 cup (25g) panko breadcrumbs
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp (30ml) extra virgin olive oil in a skillet over medium heat. Add 4 minced cloves of garlic and cook until fragrant and just starting to sizzle. Toss in the 6 oz (170g) chopped spinach and 0.5 tsp (1g) black pepper. Sauté 3 minutes until wilted and moisture has evaporated. Note: This prevents a watery bake later.
  2. In a blender, combine 3 cups (720g) 2% cottage cheese, 0.5 cup (50g) Parmesan, 2 whole garlic cloves, 1 tbsp (15ml) lemon juice, 0.5 tsp (1g) red pepper flakes, and 0.5 tsp (3g) sea salt. Pulse 30 seconds until the mixture is completely smooth. Note: No curds should be visible.
  3. Boil 1 lb (454g) rigatoni in salted water 2 minutes less than the box instructions. Drain, but reserve 1/2 cup of pasta water. In the large pot, toss the pasta with the blended sauce, the sautéed spinach, and the reserved pasta water. Mix until every noodle is glossy and coated.
  4. Transfer the mixture to a 9x13 inch baking dish. Top evenly with 1.5 cups (170g) mozzarella and 0.25 cup (25g) panko breadcrumbs. Bake at 375°F (190°C) for 25 minutes until the cheese is bubbling and the panko is golden. Garnish with 1 tbsp fresh parsley before serving.