Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 8 ounces mushrooms (finely chopped)
  • 1 medium onion (chopped)
  • 1 red bell pepper (chopped)
  • 2 teaspoons dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 16-ounce container low-fat cottage cheese
  • 7 cups hot cooked whole grain or gluten-free pasta (13.25 ounces uncooked)
  • 4 cups shredded roasted chicken
  • 1 cup 4 ounces shredded reduced-fat sharp cheddar cheese, divided
  • 1/2 cup 2 ounces grated fresh Parmesan cheese, divided
  • 1/4 cup reduced fat milk
  • 1 container organic vegan mushroom gravy

Instruction

  • Preheat oven to 400 degrees.
  • Heat olive oil in large skillet over medium heat. Add mushrooms, onion, bell pepper, oregano and black pepper; saute 4-5 minutes until vegetables are tender.
  • Place cottage cheese in a food processor; process until very smooth. Combine cottage cheese, cooked pasta, chicken, 1/2 cup cheddar cheese, 1/4 cup Parmesan cheese, milk and gravy or soup in a large bowl. Spoon mixture into a large casserole dish. Sprinkle with remaining 1/2 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake for 20 minutes or until lightly browned and bubbly.