Ingredients Jump to Instructions ↓

  1. 1 pkg. (9 oz.) BUITONI Refrigerated Linguine , cooked and drained 1 package (10 oz.) frozen chopped spinach , thawed and squeezed dry 1/2 cup loose-pack frozen whole-kernel corn 1/2 cup finely chopped red bell pepper 2 cups (four 4-oz. cartons) cholesterol-free egg product or 10 large eggs , lightly beaten 1 cup lowfat cottage cheese 1/2 teaspoon dried thyme , crushed 1/2 cup shredded Parmesan cheese 1/4 cup shredded cheddar cheese 1 container (15 oz.) BUITONI Refrigerated Marinara Sauce , warmed

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 400° F. Spray 9 1/2- or 10-inch ovenproof skillet with nonstick cooking spray. COMBINE linguine, 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.


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