Ingredients
·
~8 ounces bean or
lentil pasta (such as Banza chickpea or Barilla/Trader Joe’s Lentil)
·
1 ½ cups 1% small-curd
cottage cheese
·
1 package (10 ounces)
frozen chopped spinach
·
2 cups sliced mixed vegetables
of your choosing (e.g: broccoli, peppers, onions, cauliflower)
·
¾ cup plain non-fat or
low-fat Greek yogurt
·
¼ cup fat-free milk
·
3 tablespoons grated
Parmesan cheese
·
2 teaspoons whole
wheat flour
·
1 teaspoon dried dill or
1 tablespoon snipped fresh dill
·
½ cup 2% or part-skim
mozzarella cheese, shredded
Directions
1. Cook the bean/lentil
pasta according to package directions; drain.
2. In a large bowl, combine the
remaining ingredients except for the shredded cheese. Add pasta and toss to
coat.
3. Spray a 2 quart baking dish with cooking spray and pour pasta mixture
into it.
4. Top with the shredded cheese.
5. Cover and bake at 350°
for 40 minutes.
6. Uncover; bake 5-10 minutes longer or until heated through or
broil on high for a few minutes to brown the shredded cheese.
7. Let the casserole
stand for 5 minutes before serving. Enjoy!
NUTRITION FACTS for 1/4 recipe:
*Nutrient analysis conducted on Diet Master Pro software; ingredients are in reverse order (lightest ingredient to heaviest)
* Recipe adapted from Taste of Home's Ham and Noodle Casserole
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