Ingredients

12 oz dry Barilla® Whole-Grain Penne

14.5-oz jar Prego® Light Homestyle Alfredo Sauce

½ cup low-fat cottage cheese

½ cup skim milk

2 egg whites

1 tsp garlic powder

¼ tsp black pepper

½ tsp salt

10 oz frozen, chopped spinach, thawed and drained

½ cup Sargento® Reduced-Fat Mozzarella Shredded Cheese

Preparation

  1. Preheat the oven to 350° F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.

  2. Cook the pasta in a large pot of salted water, according to package directions for al dente. Drain and set aside.

  3. In a large bowl, whisk together the Alfredo sauce, cottage cheese, skim milk, egg whites, garlic powder, black pepper and salt.

  4. Add the spinach to the Alfredo mixture and stir to combine.

  5. Gently fold in the cooked pasta into the Alfredo mixture until evenly covered.

  6. Transfer the mixture into the prepared baking dish. Sprinkle the mozzarella cheese on top of pasta to cover.

  7. Bake uncovered for 20 minutes or until the cheese is melted.