Ingredients:
2 tablespoons olive oil
3 cups sliced mushrooms
1 cup chopped onions
1 cup chopped green peppers
3 cups chopped fresh baby spinach
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (16 ounce) cartons cottage cheese
4 cups hot cooked penne pasta ( 8 oz. uncooked)
2 cups shredded roasted chicken breast ( use the rotisere kind from the grocery store)
4 ounces shredded sharp cheddar cheese
2 ounces freshly grated parmesan cheese, divided
1/2 cup milk
1 (10 3/4 ounce) cans condensed cream of chicken soup
Directions:
Preheat oven to 425 degrees.
Heat olive oil in large nonstick skillet. Add mushrooms, onion, and green pepper, saute for 5 minutes or until tender. Add spinack, oregano, salt and pepper, saute 4 minutes or until spinach wilts.
Place cottage cheese in food processor and process until smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a 2 quart buttered baking dish. Sprinkle with remaining Cheddar and Parmesan cheese. Bake for 25 minutes or until browned and bubbly.
Servings: 8
Time preparation: 20 min.
Time total: 45 min.