Ingredients
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1 teaspoon olive oil
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cooking spray
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3 cups thinly sliced mushrooms
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1 cup chopped onion
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1 cup chopped red bell pepper
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3 cups chopped fresh spinach
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1 tablespoon chopped fresh oregano
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1/4 teaspoon fresh ground black pepper
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4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
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2 cups shredded shredded cooked boneless skinless chicken breasts
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1/2 cup grated fresh parmesan cheese, divided
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1/2 cup 2% low-fat milk
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1 cup shredded reduced-fat sharp cheddar cheese, divided
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1 (16 ounce) carton 2% fat cottage cheese
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1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
Instructions
- Preheat oven to 425°.
- Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.
- Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender.
- Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
- Place cottage cheese in a food processor and process until very smooth.
- Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl.
- Place mixture into a 2-quart baking dish coated with cooking spray.
- Top with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
- Bake for 25 minutes or until lightly browned and bubbly.