This Spinach Provolone Baked Pasta is like a super easy mini lasagna. It’s perfect for a nice romantic dinner for two, and you get leftovers for dinner tomorrow. And, I love that this is a healthy recipe that the American Cancer Society has provided.
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Recipe from Quick & Healthy
This beautiful and easy to make recipe comes from the great book, (affiliate link) Quick & Healthy 50 Simple, Delicious Recipes for Every Day by the American Cancer Society.
I choose this recipe not only because it sounded great, but because of the simple straightforward ingredients. During these weird times we are in, it’s great to have recipes we can use to make a delicious healthy meal while using stuff from the pantry. That’s what this recipe is to me.
Quick & Healthy by the American Cancer Society
I’m super impressed with this simple straightforward little book.
I’m actually going to share it with my mom; I think she will really love all the healthy recipes inside. And she’ll love how easy they are to make! (and who doesn’t want their mom to be healthier!?!)
Besides the recipe that I made, this book has delicious drool worthy recipes like Turkey & Red Cabbage Tortillas with Chipotle Sauce and Ginger-Lime Grilled Salmon with Mango Skewers.
And, its a weeknight lifesaver, with 50 healthy, delicious main courses, this cookbook will help you get a tasty, nutritious dinner on the table in 30 minutes or less.
American Cancer Society
Of course, you know the American Cancer Society.
They are a nationwide, community-based voluntary health organization dedicated to eliminating cancer as a major health problem. Their mission is to save lives, celebrate lives, and lead the fight for a world without cancer.
Research shows that a healthy diet reduces the risk of many chronic diseases, including heart disease, diabetes, and cancer. They know that prevention through healthy eating can play a key role. And that healthy food can be delicious, simple, and affordable.
This is a great freezer meal. Simply double the recipe, eat one for dinner tonight, and pop the other in the freezer for another time. That way, you’re doing half the work and making half the mess while doubling your meals.
And, a box of pasta is often 12 ounces, so it’s easy to simply cook up the whole box and split the cooked noodles into two separate casserole dishes.
Can I use a different kind of pasta?
Of course you can use a different kind of pasta. Spaghetti is fun, but any kind of whole wheat shapes will work. Penne are nice and bite sized. Large elbow noodles will work.
And, the nice thing about a baked casserole like this that all the goodies going on in there hide the fact that the pasta is whole wheat.
Even my husband who isn’t a fan of the whole wheat pasta generally thought it worked really well in here! So don’t worry about the fact that it’s whole wheat, it’s healthier for you, and no one will know.
Shhh, don’t tell them!
Feel free to use a purchased jar of Italian seasoning, or simply mix up your own. I have a recipe for my own Italian Seasoning blend.
What kind of marinara is best?
I’m a big believer in using the brand that your family already knows and loves, whatever brand that is. Just try to opt for a low sodium kind.
Of course, my favorite is homemade marinara. You can make it super low in sodium too. And, my recipe cooks in the crock pot so it has that slow cooked for hours taste without all the stove-top tending.
Kitchen items you may need for this recipe
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Spinach Provolone Baked Pasta Recipe
Spinach Provolone Baked Pasta
- 6 ounces whole grain spaghetti broken into thirds
- ½ cup small curd cottage cheese
- 1 ½ teaspoons dried Italian seasoning
- 1 ¾ cups reduced-sodium marinara sauce divided use
- 2 cups baby spinach
- 4 deli slices provolone cheese about 3 ounces
- Preheat oven to 350° F.
- Cook pasta according to the package directions. Drain.
- While the pasta cooks, combine cottage cheese and Italian seasoning in a small bowl.
- Combine the drained pasta with 1 cup of the marinara sauce in a medium bowl, and toss to coat. Place half of the coated pasta in a 2-quart baking dish. Spoon teaspoons full of the cottage cheese mixture evenly over the pasta. Top with spinach and remaining pasta mixture, and spoon the remaining ¾ cup marinara sauce evenly over all. Cover the dish (use aluminum foil if your dish doesn’t have a lid), and bake for 20 minutes.
- Top with sliced provolone and bake, uncovered, 5 minutes or until melted. To brown the cheese slightly, place the casserole under the broiler for 1-2 minutes.