Italian Style Macaroni & Cheese Casserole
2 cups (8 ounces) Whole Grain Elbows pasta or penne
1 (10 oz) container Light Alfredo Sauce
1 (9 oz) package frozen and thawed chopped spinach, well drained
1 cup fat-free cottage cheese
¼ cup fat-free milk
1 tablespoon reduced-fat butter, melted
1 teaspoon fresh garlic, minced
¼ teaspoon dried basil
A small dash of salt and black pepper, to taste
½ cup shredded (2%) reduced-fat mozzarella cheese
Preheat oven to 450 degrees. Coat a 9×9-inch baking dish with nonstick spray. You can use glass or metal.
2. Cook pasta according to package directions. Cook only for 6 minutes so it will not be overcooked. No need to add salt to water! Drain and rinse in cold water. Drain again.
3. In a large bowl, whisk together Alfredo sauce, drained spinach, cottage cheese, milk, butter and garlic. Add pasta and mix really well. Blend in egg, basil, salt and pepper. Be sure it’s all mixed together well.
4.Transfer pasta to the prepared baking dish.
5. Sprinkle the top evenly with mozzarella cheese
6. Bake casserole 25 minutes until golden brown. Let casserole rest for 10
minutes. Cut into 6 serving. This casserole freeze great!