Ingredients:

  • 12 oz (340g) whole wheat penne
  • 3 cups (70g) fresh baby spinach
  • 3 cloves (15g) garlic, minced
  • 2 cups (450g) low-fat cottage cheese
  • 1 large (50g) egg
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 1/2 cups (170g) shredded mozzarella cheese
  • 1 tsp (1g) dried oregano

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add the 12 oz (340g) whole wheat penne and cook for 2 minutes less than the package directions for al dente.
  3. During the last 60 seconds of boiling, add the 3 cups (70g) fresh baby spinach to the pot to wilt.
  4. Drain the pasta and spinach in a colander and set aside.
  5. Place the 2 cups (450g) low-fat cottage cheese, 1 large (50g) egg, 1/2 cup (50g) grated Parmesan cheese, 1 tsp (3g) garlic powder, 1/2 tsp (3g) salt, and 1/4 tsp (1g) black pepper into a blender.
  6. Pulse on high until the mixture is completely smooth and no curds remain.
  7. Pour the blended sauce into a large mixing bowl and stir in the 3 cloves (15g) minced garlic.
  8. Preheat the oven to 375°F (190°C).
  9. Fold the drained pasta and spinach into the cottage cheese sauce until every noodle is evenly coated.
  10. Pour the mixture into a greased 9x13 inch (23x33 cm) baking dish and smooth the top with a spatula.
  11. Sprinkle the 1 1/2 cups (170g) shredded mozzarella cheese and 1 tsp (1g) dried oregano evenly across the surface.
  12. Bake for 30–35 minutes until the cheese is bubbling and golden-brown, and the internal temperature of the egg-based sauce reaches 160°F (71°C).