Prop Styling By Chavi Feldman Photography By Hudi Greenberger 

Creamed Pasta Meal-In-One 

This dish is an all-in-one casserole — pasta, cream, veggies, and really good flavor. Your family will love the combo of cooked and fresh veggies as well as the delicious taste. Blending the cottage cheese first results in a very creamy texture without all the calories. Feeds a crowd, so there’s enough for all of your kids’ friends too! 

Serves 10 

• 11–12 oz (310–340 g) penne pasta (I used whole wheat)
• 3–4 Tbsp butter
• 4–oz (110–g) block of mozzarella cheese, chunked,
• divided handful of grated cheese of your choice, or 2 slices American cheese, rolled up and thinly sliced
• 1 cup frozen broccoli florets, defrosted in the microwave, chopped
• 8–10 oz (225–280 g) frozen spinach, defrosted in the microwave, well drained
• 3 ripe tomatoes, finely diced
• generous handful fresh basil leaves, chopped, or 2 cubes frozen basil
• 1 8-oz (250-g) container cottage cheese, blended smooth
• 2–3 cloves garlic, crushed
• 1 cup 9% cooking cream or half-and-half
• 1 Tbsp kosher salt, or to taste
• pepper, to taste
• 1–2 pinches nutmeg
• 2–3 Tbsp olive oil, for drizzling

Preheat oven to 400°F (200°C). Cook pasta according to package directions. Drain, but don’t rinse, and return to pot. Add butter, half the mozzarella chunks, and the grated or sliced cheese, and mix together. Cover to keep warm while preparing the next ingredients. Add vegetables, basil, cottage cheese, garlic, cream, salt, pepper, and nutmeg, and stir to combine.

Taste and adjust seasoning if desired. Pour into a parchment-lined 9x13-inch (20x30-cm) baking pan. Dot the top with remaining mozzarella chunks, and drizzle with olive oil. Bake for 10 minutes uncovered. Cover pan with parchment paper, and reduce oven temperature to 350°F (175°C). Continue baking for approximately 25 minutes, or until top of the pasta is golden and crispy. Let sit a few minutes before serving.

NOTE: You can use fettuccine pasta to replace the penne noodles, if desired.

(Originally featured in FamilyTable, Issue 652)