Cottage Cheese Alfredo Casserole (Vegetarian)

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 ½ cups cottage cheese

1 cup milk

½ cup heavy cream

½ cup grated parmesan

1 Tbsp cornstarch

½ tsp each salt, pepper, garlic powder, onion powder

16 oz penne pasta (can use high protein pasta)

4 cups broccoli florets

2 15-oz cans cannellini beans

2 cups shredded mozzarella (divided)

Directions

Preheat oven to 400°F (204°C).

Sauce: Blend all Cottage Cheese Alfredo Sauce ingredients until smooth, about 1 minute of blending.

Boil Pasta: Cook 16 oz penne pasta in salted water according to package instructions. Cook until al dente (stop and drain 1 or 2 minutes before it's done).

Cook broccoli

Microwave Broccoli: Add 4 cups broccoli florets to a large microwave-safe bowl. Add a splash of water, cover tightly (either with plastic wrap or with a plate), and microwave for 2 to 3 minutes, until bright green and tender.If you prefer not to microwave, the broccoli can also be steamed or quickly boiled until tender.

Assemble: In a large bowl, gently stir together boiled pasta, cooked broccoli, 2 15-oz cans cannellini beans, half of the mozzarella, and sauce. Transfer to a large casserole dish. Top with remaining mozzarella.

Bake for 15 to 20 minutes, or until top is golden and melty and sauce is bubbling at the edges. Serve warm!

Nutrition

• Serving Size: 1 serving (using high pr
• Calories: 543 kcal
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Cholesterol: 53 mg
• Sodium: 630 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 10 g
• Total Sugars: 6 g
• Protein: 39 g