Yet another dish “borrowed” from Branny Boils Over, my most reliable source for tasty, healthy recipes. This dish is as tasty as it is healthy. Chris took one bite and said “This is like some kind of trick Alfredo.” That sums it up pretty well. It does have a fair amount of cabbage and spinach in it, which I am a really big fan of, but may not be for everyone.
When I asked if this stuff was good enough that I should abandon our previous mac ‘n’ cheese staple, ‘Mac ‘n’ Cheese with Squash and Peas’, Chris said no, these dishes should be made with equal frequency. That is quite a rave review, as we like Mac ‘n’ Cheese with Squash and Peas so well that I have stockpiled butternut squash puree in our freezer in case of emergency.
- 2 cups whole wheat rotini or elbows (8 oz)
- 1 tbsp Brummel & Brown Original Spread (or butter substitute)
- 1 medium onion, chopped
- 3/4 tsp salt
- 3/4 tsp caraway seeds
- 2 tbsp fresh dill (or 2 tsp dried)
- 1 clove garlic, minced
- 3 cups cabbage, chopped
- 1 bunch fresh spinach, stems removed and coarsely chopped
- 1 cup nonfat cottage cheese
- 1/4 cup reduced fat sour cream
- 3 oz mozzarella cheese, shredded and divided
- Preheat oven to 350* and lightly grease a baking dish.
- Cook pasta in boiling water until just tender.
- Meanwhile, melt butter in a skillet and add onions. Saute 5 minutes and add garlic, cabbage, salt, and caraway. Cook until cabbage is tender, about 7 minutes.
- Remove from heat and stir in chopped spinach.
- Stir in cottage cheese, sour cream, dill, and 1/2 cup cheddar cheese.
- Spread into baking pan.
- Top with remaining cheese and bake, uncovered, 20-30 minutes.
- Let rest 5-10 minutes before digging in.
Servings ~ 4
Calories ~ 340, Fat ~ 6.5 g, Carbohydrates ~ 56 g, Protein ~ 22 g