Rating: 4.5 stars
19 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 13

You can make this dish ahead--just cover and refrigerate or freeze after you've spread the final layer of marinara sauce. Serve with a salad and breadsticks to round out the meal.

Sarah Jones
Recipe by Cooking Light November 2005

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Cook noodles according to package directions, omitting salt and fat.

  • Combine the cottage cheese, cream cheese, and ricotta cheese in a large bowl; stir to blend well. Stir in Parmesan and next 8 ingredients (through egg).

  • Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce; top with half of cheese mixture and one third of remaining pasta sauce. Repeat layers once, ending with noodles. Spread remaining pasta sauce over noodles.

  • Bake at 350° for 20 minutes. Sprinkle with mozzarella; bake an additional 20 minutes or until cheese is melted. Remove from oven; let stand 10 minutes before serving.

Nutrition Facts

284 calories; calories from fat 28%; fat 8.8g; saturated fat 5.2g; mono fat 2.5g; poly fat 0.4g; protein 15.7g; carbohydrates 34.2g; fiber 3.3g; cholesterol 53mg; iron 0.9mg; sodium 657mg; calcium 179mg.
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