New recipe - Take 2

In my attempt to try a new recipe each week, I'm doing well so far. I'm pretty adventurous abuot trying new recipes, so this isn't difficult for me. And luckily my husband is good at trying my experiments (and helping me make them sometimes). And my son isn't a picky eater, so he tries almost anything.

This week's recipe is one that I adore, and I'm sure I'll make it again and again. I've been eating the leftovers for days, and I haven't gotten tired of them yet. (I usually get tired of leftovers after eating it twice.) It is hot and yummy and great with a side of garlic bread and a small garden salad. It is also a casserole, so SaLy will appreciate that. It's a winner on a cold winter day. Withour further ado:

Mostaccioli Bake

8 ounces uncooked mostaccioli

1 egg

1 egg white

2 cups (16 ounces) 1% cottage cheese

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

2/3 cup shredded Parmesan cheese, divided

1/3 cup minced fresh parsley

1/4 teaspoon salt

1/4 teaspoon pepper

2-1/2 cups meatless spaghetti sauce, divided

1. Cook pasta according to packaged directions. Meanwhile, in a large bowl, combine the egg, egg white, cottage cheese, spinach, 2/3 cup mozzarella cheese, 1/3 cup Parmesan cheese, parsley, salt and pepper; set aside. Drain pasta; stir in 2 cups spaghetti sauce.

2. Layer half of the pasta mixture in a greased 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Top with spinach mixture, remaining pasta mixture and remaining spaghetti sauce.

3. Cover and bake at 350 for 35-40 minutes or until bubbly. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5 minutes longer or until cheese is melted.