Penne and Spinach Bake

oz. (1 1/2 cups) uncooked penne or mostaccioli (tube-shaped pasta)

(26- to 28-oz.) jar spaghetti sauce

(1-lb.) pkg. frozen cut leaf spinach, thawed, squeezed to drain

1/2

cup low-fat cottage cheese

tablespoons grated Parmesan cheese

1/4

teaspoon salt

(19-oz.) can white kidney or cannellini beans, drained, rinsed

1 1/3

oz. (1/3 cup) shredded mozzarella cheese

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1

Cook penne to desired doneness as directed on package. Drain.
2

Meanwhile, heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray. In medium saucepan, heat spaghetti sauce over low heat.
3

In large bowl, combine cooked penne, spinach, cottage cheese, Parmesan cheese and salt; mix well. Add beans; toss gently to mix.
4

Spoon 1/2 the mixture into sprayed dish. Spread with 1 cup warm spaghetti sauce. Top with remaining penne mixture and remaining sauce. Sprinkle with mozzarella cheese.
5

Bake at 400°F. for 20 minutes or until thoroughly heated.

Prepare recipe as directed above except omit mozzarella cheese; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered, at 400°F. for 1 hour 20 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 10 minutes or until thoroughly heated.

Nutrition Information

3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.