Creamy, dreamy, ooey and gooey

Quite frankly, what more could you possibly want from a pasta bake? This one is a regular in our house, in part because although it is a creamy sauce, it is not made with cream, so you don't feel quite as guilt-ridden as you might when you have a plate-ful. After all, as Jamie Oliver would no doubt agree, sometimes you really do want that piece of chocolate cake as well.

The original recipe for this came from Cooking Light, and had rotisserie chicken in it too. It is delicious with chicken, no doubt, but I often make it as it appears here, in a vegetarian (although unashamedly NOT vegan) version.

Three Cheese Penne Florentine
serves 8

olive oil
olive oil cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 TBSP chopped fresh oregano
1/4 tsp ground black pepper
1 16 oz carton low fat cottage cheese
1 pack of hot cooked wholewheat penne (11oz uncooked)
1 cup shredded sharp cheddar cheese, divided
1/2 cup grated parmesan cheese, divided
1/2 cup 2% reduced fat milk
1 (10 3/4 oz) can condensed reduced-fat & sodium mushroom soup, undiluted

1. Preheat oven to 425 degrees F.
2. Heat olive oil in large skillet over medium-high heat. Add mushrooms, onion and bell pepper and saute for 4 minutes until tender. Add spinach, oregano and black pepper and continue to cook until spinach is wilted.
3. Place cottage cheese in food processor and process until very smooth.
4. In a large bowl, combine spinach mixture, hot pasta, cottage cheese, milk, pasta, 3/4 cup cheddar, 1/4 cup parmesan and soup.
5. Spoon mixture into a baking dish (approx 9" x 13''), coated with oil spray. Sprinkle with remaining 1/4 cup cheddar and 1/4 cup parmesan.
6. Bake at 425 degrees F for 25 minutes or until lightly browned and bubbly.