Ingredients:

  • 2 cups (450g) low-fat cottage cheese
  • 1 large (50g) egg, beaten
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 12 oz (340g) chickpea or lentil protein pasta
  • 24 oz (680g) low-sugar marinara sauce
  • 2 cups (60g) fresh baby spinach, chopped
  • 1 tbsp (15ml) olive oil
  • 2 cloves (6g) garlic, minced
  • 1 1/2 cups (170g) shredded part-skim mozzarella cheese
  • 1 tbsp (2g) dried Italian seasoning
  • Fresh basil leaves for garnish

Instructions:

  1. Combine the cottage cheese, beaten egg, Parmesan, garlic powder, salt, and pepper in a blender. Process on high until the mixture is completely smooth.
  2. Boil the protein pasta in salted water for 2 minutes less than the package directions. Drain and set aside.
  3. Sauté minced garlic in olive oil over medium heat for 1 minute, then stir in the marinara sauce and chopped spinach until the leaves wilt.
  4. In a large bowl, fold the cooked pasta into the marinara mixture. Gently stir in the blended cottage cheese base, leaving some swirls for a marbled effect.
  5. Pour the mixture into a 9x13 inch baking dish and smooth the top with a spatula.
  6. Spread the shredded mozzarella evenly over the top and sprinkle with Italian seasoning.
  7. Bake at 375°F (190°C) for 20-25 minutes until the cheese is bubbling and edges are golden brown.
  8. Garnish with fresh basil leaves before serving.