1 tsp. olive oil
Vegetable cooking spray
1 8oz. package sliced, fresh mushrooms
1 small onion chopped
1 small red bell pepper
3 cups chopped fresh spinach
1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
1/4 tsp. pepper
8 oz. penne uncooked
1 16 oz. container cottage cheese (I use reduced fat)
2 cups shredded roasted chicken (I use a Rotisserie chicken from deli)
1 cup shredded sharp Cheddar cheese
1/2 cup milk
1/2 cup grated parmesan cheese
1 10 3/4 oz. can cream of chicken soup, undiluted (I use fat free)
Cook pasta and drain.
Preheat oven to 425. Heat olive oil in a large skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, onion, and bell pepper; saute 4 minutes or until tender. Add spinach, oregano, and pepper;saute 3 minutes or just until spinach wilts. Set aside.
Place cottage cheese in a food processor or blender and blend until very smooth. Combine cottage cheese, spinach mixture, cooked pasta, chicken, 3/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl;stir until well blended. Spoon mixture into a 2 qt baking dish coated with cooking spray. Sprinkle remaining cheeses on top. Bake for 25 minutes or until browned and bubbly.
You can bake the pasta in individual ramekins, bake for only 15 minutes