Ingredients:
1 pkg. (9 oz.) BUITONI Refrigerated All Natural 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
Directions:
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.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
35 minutes
Cooling Time: 5 minutes
Servings: 6
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