Name: High Protein Pasta Bake with Pumpkin and Cottage Cheese
Ingredients: 340 g uncooked pasta (I used penne, but any small shell or tube pasta will do such as gemelli, ziti or rigatoni); 2 cups (500 mL) of your favourite jarred tomato sauce; 2 cups cottage cheese; 1.5 cups shredded mozzarella cheese, divided; 1 large egg, slightly beaten; 1 cup pure pumpkin puree; 1 cup finely chopped swiss chard/kale/spinach (any of these); 2 tsp dried parsley flakes; 1/2 tsp dried oregano; 1/2 tsp dried basil; 1/4 tsp garlic powder; Salt and pepper to taste; 1/2 cup Panko bread crumbs

Description

A spin on a creamy, tasty, comfort food dish that will still provide a boost of protein and nutrients.

Ingredients

Scale

340 g uncooked pasta (I used penne, but any small shell or tube pasta will do such as gemelli, ziti or rigatoni)

2 cups (500 mL) of your favourite jarred tomato sauce

2 cups cottage cheese

1.5 cups shredded mozzarella cheese, divided

1 large egg, slightly beaten

1 cup pure pumpkin puree

1 cup finely chopped swiss chard/kale/spinach (any of these)

2 tsp dried parsley flakes

1/2 tsp dried oregano

1/2 tsp dried basil

1/4 tsp garlic powder

Salt and pepper to taste

1/2 cup Panko bread crumbs

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Instructions

Cook pasta as per directions.
Combine: 1 cup tomato sauce, egg, cottage cheese, 1 cup shredded mozzarella, pumpkin puree, chopped swiss chard/kale/spinach, parsley, basil, oregano, salt and pepper, garlic powder. Mix in with cooked pasta.
Spread 1/2 cup tomato sauce on bottom of 9×13 baking dish. Cover with pasta mixture. Top with remaining ½ cup tomato sauce, remaining ½ cup shredded cheese, and Panko bread crumbs.
Bake covered with tin foil at 375 for 45 minutes. Take cover off and bake for another 5-10 minutes until cheese is bubbly.