This recipe is a great way to use leftover pasta to make quick and tasty entrée.
1 (9-ounce) package BUITONI® Linguine, cooked and drained
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup loose-pack frozen whole-kernel corn
1/2 cup finely diced red bell pepper
10 large eggs or 16 ounces cholesterol-free egg product, lightly beaten
1 cup low-fat cottage cheese
1/2 teaspoon dried thyme, crushed
1/2 cup freshly grated Parmesan cheese
1/4 cup shredded cheddar cheese
1 (15-ounce) jar BUITONI® Marinara Sauce, warmed
- Preheat oven to 400°F (205°C). Spray 9 1/2 or 10-inch ovenproof skillet with nonstick cooking spray.
- Combine pasta, spinach, corn and bell pepper in large bowl. Place egg product,
cottage cheese and thyme in blender; cover. Blend until smooth. Pour over pasta mixture; toss well. Spread evenly into prepared skillet.
- Bake for 20 to 25 minutes. Sprinkle with Parmesan cheese and cheddar cheese; bake
for additional 5 to 10 minutes or until set. Let stand for 5 minutes; cut into wedges. Serve with sauce. Season with salt and ground black pepper.
Makes 6 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.