10 oz pkg frozen, chopped spinach, thawed and drained
10 oz Bertolli® Light Alfredo Sauce
½ cup Daisy® Low Fat Cottage Cheese
½ cup skim milk
2 egg whites
½ tsp garlic powder
⅛ tsp black pepper
½ cup Sargento® Reduced Fat Mozzarella Shredded Cheese
Preheat oven to 375° F. Spray a 8x12-inch baking dish with nonstick cooking spray and set aside.
In a large stockpot, bring 10-12 cups of water to a boil. Add ⅛ tsp of salt to boiling water. Add pasta and cook until pasta is al dente (softened but still slightly firm). Drain pasta, set aside to cool for 2-3 minutes.
In a large bowl, whisk together alfredo sauce, cottage cheese, skim milk, egg whites, garlic powder, black pepper and remaining ⅛ tsp salt.
Add drained spinach to alfredo sauce mixture and stir to combine.
Gently fold in cooked pasta until evenly covered with the alfredo and spinach mixture.
Transfer mixture into prepared baking dish.
Sprinkle mozzarella cheese evenly on top of pasta.
Bake uncovered for 20 minutes until cheese is melted.