Skinny Suppers by Brooke Griffin

Author:Brooke Griffin
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2016-02-05T16:00:00+00:00

12 ounces whole wheat penne pasta (I like Barilla)

1 (14.5-ounce) jar Prego Light Homestyle Alfredo sauce or Make It Homemade

½ cup low-fat cottage cheese

½ cup fat-free milk

2 egg whites

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

10 ounces frozen chopped spinach, thawed and drained

½ cup shredded reduced-fat mozzarella cheese (I like Sargento)

1.Preheat the oven to 350°F. Coat a 13 x 9-inch baking dish with cooking spray.

2.Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to the package directions. Drain and set aside.

3.In a large bowl, whisk together the Alfredo sauce, cottage cheese, milk, egg whites, garlic powder, salt, and pepper. Stir in the spinach to combine.

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

5.Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella on top.

6.Bake uncovered until the cheese is melted, about 20 minutes.

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