Spinach Provolone Baked Pasta
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.
Servings 4 servings
Calories 266kcal
Ingredients
- 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
Instructions
- 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.
Notes
This is a great recipe to double; eat one and pop the other in the freezer for another time.
Nutrition
Calories: 266kcal | Carbohydrates: 40g | Protein: 16g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 858mg | Potassium: 590mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2051IU | Vitamin C: 12mg | Calcium: 219mg | Iron: 3mg
