Friday, August 17, 2007

Three-Cheese Penne Florentine

1 teaspoon olive oil
3 cups sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon shopped oregano
¼ teaspoon ground black pepper
1 (16 oz) carton of low fat cottage cheese
4 cups hot cooked penne (about 8 oz uncooked)
1 cup (4 oz) shredded sharp cheddar cheese, divided
½ cup (2 oz) grated parmesan cheese, divided
½ cup milk
1 (10.5 oz) can cream of chicken soup, undiluted
*can also add 2 cups chicken breast, cut or shredded.

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, process until very smooth. Combine spinach mixture, cottage cheese, pasta, (chicken if used) ¾ cup cheddar cheese, ¼ cup parmesan cheese, milk, and soup in a large bowl. Place mixture into a 2 quart baking dish coated with cooking spray. Sprinkle with remaining cheddar and parmesan cheese. Bake at 425 for 25 minutes or until lightly browned and bubbly. Yield 8 servings (1 cup each)


Our Family Recipes said...

Hey- this one is a great way to get in some of those veggies, and really not know that your eating them! But i'm not sure if it has too much "stuff" in it for Ryan's taste!

Andersons said...

I just made this tonight and it was de-li-cious!