• 8servings
  • 70minutes
  • 320calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12
MineralsChromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 container (24 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

  2. 1/2 cup cholesterol-free egg product

  3. 2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese , divided

  4. 1 jar (24 oz.) spaghetti sauce

  5. 2 cups frozen BOCA Veggie Ground Crumbles

  6. 2 cups rotini pasta , uncooked

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. MIX cottage cheese, egg product and 1 cup mozzarella. Combine sauce and crumbles; spread half onto bottom of 13x9-inch pan sprayed with cooking spray.

  3. COVER with layers of pasta and half the cottage cheese mixture; top with remaining sauce and cottage cheese mixture. Sprinkle with remaining mozzarella; cover.

  4. BAKE 1 hour or until heated through (160ºF), uncovering after 30 min. Let stand 10 min. before cutting to serve.


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