Loaded Penne with Vegetables

Serves 8  Calories: 287, fat: 13 g (saturated: 5g), sodium: 801 mg, carbohydrates: 22 g, protein: 22g, fiber: 4 g, sugar: 10 g 

You can customize this recipe with your favorite vegetables. Besides the options below, zucchini, summer squash, and mushrooms would all be good options.  

Ingredients

• 1 pound eggplant, broccoli, or cauliflower, cut into 1-inch pieces

• 1 red bell pepper, cut into 1-inch pieces

• 1  onion, cut into 1-inch chunks 

• 1 tablespoon extra-virgin olive oil 

• Kosher salt and freshly ground black pepper 

• 8 ounces ziti, rigatoni, or penne pasta 

• 24 ounces store-bought marinara sauce, divided (Raos is our favorite brand) 

• 8 ounces part-skim mozzarella cheese, cubed, divided 

• 2 cups (16 ounces) low-fat cottage cheese 

• 1/2 cup grated parmesan cheese 

• 2 large eggs, lightly beaten  

Instructions

Adjust oven rack to upper third position and preheat to 425 degrees Fahrenheit. 

Toss the eggplant (broccoli or cauliflower), red pepper, and onions with oil on a rimmed baking sheet. Season to taste with salt and pepper. Spread vegetables in an even layer across each pan. Roast until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies halfway through.  

Meanwhile, bring 3 quarts of water to a boil in a Dutch oven. Add 1 tablespoon salt and pasta to the pot and cook, occasionally stirring, until pasta begins to soften but is not fully cookies, 7 to 9 minutes. Drain the pasta and return it to the pot. 

Whisk cottage cheese, eggs, and parmesan cheese in a medium bowl. Set aside. 

Add 1 cup of the marinara, the cottage cheese mixture, the roasted vegetables, and ¾ cup mozzarella to the pan with the pasta. Gently stir to combine. Spread 1 cup of additional marinara sauce inside a 9×13″ baking dish. Top with pasta mixture, followed by the remaining sauce. Sprinkle the remaining mozzarella on top. Bake uncovered until the pasta is tender, the cheese begins to brown, and sauce is bubbling around the edges,  about 30 minutes. If you want more browning, you can turn your broiler on for 2-4 minutes. 

Remove from oven and let it cool for 10 minutes before serving.