Easy, healthy and delicious vegetarian baked pasta with zucchini, cottage cheese and tomatoes will please even picky eaters.
Author: Martha | Simple Nourished Living
8ounceswhole wheat pasta, such as penne or rotini
1-1/2cupslow-fat cottage cheese
1/2teaspoondried parsley flakes
2smallzucchini sliced into thin half moon shapes
1can(14.5 ounces) diced tomatoes, undrained
1/2cupsliced black olives
2tablespoonsgrated Parmesan cheese
1/2cupreduced-fat shredded mozzarella cheese
Preheat the oven to 350F degrees. Lightly spray a 9-inch square baking dish with nonstick cooking spray and set it aside.
Prepare the pasta according to the package instructions. Drain and return to the pasta pot. Add the cottage cheese, Italian seasoning, garlic powder, parsley flakes, zucchini, tomatoes and olives. Stir until well combined.
Spread the pasta mixture evenly into the prepared baking dish. Sprinkle evenly with the Parmesan and mozzarella.
Cover with foil and Bake for 20 minutes.
Remove the foil and bake until the top begins to brown lightly, 5 to 10 minutes.