Ingredients
Scale
- 8 oz high-protein pasta (chickpea, lentil, or Banza penne/rotini)
- 2 cups cooked chicken breast, shredded or diced
- 1.5 cups full-fat (4%) cottage cheese, blended completely smooth
- 1 cup thick marinara or tomato basil sauce
- 1 cup shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- ¼ cup fresh basil leaves, chopped
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat your oven to 375°F. Boil pasta in salted water for 2 minutes less than package directions (al dente); drain thoroughly.
- In a bowl, whisk together smooth cottage cheese, thick marinara sauce, Parmesan cheese, garlic powder, salt, and pepper until creamy.
- Fold in drained pasta, shredded chicken breast, half of the mozzarella, and chopped fresh basil.
- Pour into a greased 9×13-inch baking dish. Top with remaining ½ cup mozzarella cheese. Bake for 22 to 25 minutes until cheese is melted and bubbling.
Notes
- Under-cooking your high-protein pasta by 2 minutes before baking is key. The pasta absorbs moisture from the sauce while baking, giving you a thick, rich casserole instead of a watery sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 serving (1/5 of dish)
- Calories: 365
- Sugar: 3g
- Sodium: 522mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 54mg