Creamy High Protein Pasta Bake

Indulge in the rich flavors of this Creamy High-Protein Pasta Bake that combines vibrant veggies, wholesome pasta, and a velvety protein-packed sauce.

Begin by sautéing zucchini, red onion, yellow bell pepper, and colorful grape tomatoes. Add garlic, a handful of fresh spinach, and chickpea or lentil pasta to the mix. Pour in your favorite marinara sauce and then layer on the decadent creamy protein sauce, blending low-fat cottage cheese with unsweetened almond or cashew milk, seasoned with a perfect balance of salt, pepper, garlic powder, and Italian seasoning. Bake until bubbly and golden for a satisfying, nutrient-rich feast.

INGREDIENTS

• 1 zucchini, chopped

• 1/2 red onion, chopped thin

• 1 yellow bell pepper, chopped

• 1 pkg colorful medley grape tomatoes, sliced in half

• 1 tsp salt

• 2 cloves garlic, minced

• 1 handful chopped fresh spinach

• 1 8.8 oz box chickpea or lentil pasta

• 1 jar or box marinara sauce

• Creamy protein sauce

  • 1 16 oz low-fat cottage cheese

  • 1 cup unsw almond or cashew milk

  • 1/2 tsp each salt, pep, garlic powder, Italian seasoning

     

    STEPS

1. Add veggies (except spinach) to a 9 x 13 glass pan. Add garlic and salt.

2. Bake @ 400° for 30 min.

3. While baking, cook pasta as box directs and strain.

4. Blend creamy protein sauce in the blender.
   
   

5. Add pasta, marinara, spinach, and creamy protein sauce to dish over cooked veggies and stir.

6. Add back to the oven for 5 minutes and enjoy!

Makes 9 - 2 cup servings

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