Spinach Alfredo Mac and Cheese hides secret vegetables but flaunts it’s awesome cheeesiness.
Total Time:45 minutes
Yield:6 servings 1x
8 ounces small pasta shells or other small pasta
10 ounces frozen chopped spinach, thawed and drained
1–3/4 cups cottage cheese
1/2 cup parmesan cheese, divided
1 cup shredded mozzarella cheese, divided
Salt and pepper, to taste
1–1/2 cups jarred alfredo sauce
Preheat your oven to 350F (175C) and spray a 2-quart casserole dish with non-stick spray to make your life easier later when you have to clean up.
Put a large pot of water on to boil, add a fat pinch of salt, and cook your pasta according to package directions. Drain.
While your pasta is cooking, stir together the spinach, cottage cheese, egg, 1/4 cup of parmesan, 2/3 cups mozzarella, and salt and pepper.
Once your pasta is drained, return it to the pot and stir in the alfredo sauce.
Spread half the pasta on the bottom of your casserole dish. Spread the spinach and cheese mixture evenly on top of this, then spread the remaining pasta on top. Sprinkle the remaining 1/4 cup parmesan and 1/3 cup mozzarella cheese on top.
Bake for 35 minutes or until hot and bubbly. Allow to cool for 5-10 before digging in.
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