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)