Cheesy Sun-Dried Tomato Baked Pasta
There’s comfort food and then there’s cheesy, carby comfort food. With a lightly crispy, cheesy crust and a cheesy, herb and sun-dried tomato filled middle, this pasta is a tasty delight.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 4 to 6 1x
Ingredients
Units Scale
- 2 cups uncooked penne noodles
- 1 cup low fat cottage cheese
- 1 and 1/2 cups, shredded cheddar cheese, divided
- 1 cup milk
- 3/4 cup sun-dried tomatoes, jar with oil
- 1 and 1/2 tablespoons flour
- 2 cloves garlic
- 3 tablespoons egg whites
- 1/2 teaspoon rosemary, dried
- 1 and 1/2 teaspoons basil, dried
- 2 teaspoons parsley, dried
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 350 degrees F (180 degrees C).
- Prepare baking dish with a quick spray of cooking oil. Cook pasta al dente, according to package instructions.
- In a saucepan over medium heat, add one tablespoon of sun-dried tomato oil and saute garlic for 1 minute.
- Cover garlic with flour, rosemary, parsley, salt, pepper and red pepper flakes. Stir to combine and cook for 1 minute.
- Whisk in milk. Simmer for 1 minute until sauce thickens. Remove thickened milk from heat and add to baking dish.
- In a food processor, puree cottage cheese and sun-dried tomatoes until smooth and there are no more curds. Add to baking dish with egg whites and 1 cup of shredded cheese.
- Add drained pasta to the baking dish. Gently stir.
- Sprinkle with remaining 1/2 cup of cheddar cheese and cover with tin foil.
- Bake for 20 minutes. Remove tin foil and bake for 10 minutes.
- Enjoy!
Find it online: https://thishappymommy.com/cheesy-sun-dried-tomato-baked-pasta/