Whole-wheat pasta adds robust flavor and extra fiber.
Preheat oven to 450 degrees F. Coat an 8-inch-square (2-quart) baking dish with cooking spray.
Mix breadcrumbs, oil and paprika in a small bowl.
Place spinach in a fine-mesh strainer and press out excess moisture.
Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming.
Remove from heat and stir in Cheddar until melted.
Stir in cottage cheese, nutmeg, salt and pepper.
Cook pasta for 4 minutes, or until not quite tender.
(It will continue to cook during baking.)
Drain and add to the cheese sauce; mix well.
Spread half the pasta mixture in the prepared baking dish.
Spoon the spinach on top.
Top with the remaining pasta; sprinkle with the breadcrumb mixture.
Bake the casserole until bubbly and golden, 25 to 30 minutes.
Tips
Make Ahead Tip: Prepare through Step 4.
Cover and refrigerate for up to 2 days or freeze for up to 3 months.
Thaw in the refrigerator, if necessary, then bake for 35 to 45 minutes.
To make fresh breadcrumbs, trim crusts from whole-wheat bread.
Tear bread into pieces and process in a food processor until coarse crumbs form.
One slice of bread makes about 1/2 cup fresh crumbs.
One slice of fresh bread makes about 1/3 cup dry crumbs.
Or use prepared coarse dry breadcrumbs.
We like Ian’s brand labeled Panko breadcrumbs.
Find them in the natural-foods section of large supermarkets.
The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
