• 1 1/2 cups whole grain penne
  • 1 1/2 teaspoons olive oil
  • 2 garlic clove, finely minced
  • 9 ounce bag fresh spinach
  • 3/4 cup Daisy Cottage Cheese
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1 1/2 cups diced cooked chicken breasts
  • 1 cup lower sodium pasta sauce
  • 2 Roma tomatoes, seeded and chopped
  • 3 tablespoons finely shredded Parmesan cheese


  • Heat the oven to 400 degrees.
  • Spray an 8-inch square baking dish with nonstick spray.
  • Fill a 5-quart saucepan two-thirds full with water; heat to boiling.
  • Add the penne and cook according to the package directions.
  • Drain the pasta and reserve. Return the saucepan to the stove.
  • Heat the oil over medium heat. Cook and stir the garlic and spinach in the oil for 2 to 3 minutes, stirring occasionally, until the spinach is wilted.
  • Remove from the heat. In a small bowl, stir together the cottage cheese, basil, and black pepper.
  • Stir the penne, chicken, pasta sauce, tomato and cottage cheese mixture into the spinach mixture.
  • Spoon the mixture into a casserole dish. Bake uncovered for 15 to 20 minutes or until heated through.
  • Stir; sprinkle with the Parmesan cheese and bake 5 minutes longer or until the cheese is melted.

Serves: 4 (1-1/4 cup servings)

Nutritional Information:

Calories: 399 Total Fat: 13 g Sat. Fat: 3 g Trans Fat: 0 g Cholesterol: 51 mg Sodium: 432 mg Total Carbohydrate: 52 g Fiber: 7 g Sugar: 7 g Protein: 31 g

*Nutritional Information based on Daisy Brand Low Fat Cottage Cheese. *Nutritional Information based on Daisy Brand Low Fat Cottage Cheese.

Recipe and Photo provided by USDA MyPlate Kids Partner Group member: Daisy Brand