Use up leftover pasta to make this quick and easy entree.
1 (9 ounce) package BUITONI Linguine, cooked and drained
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup loose-pack frozen whole-kernel corn
1/2 cup finely diced red bell pepper
10 large eggs or 16 ounces cholesterol-free egg product , lightly beaten
1 cup lowfat cottage cheese
1/2 teaspoon dried thyme, crushed
1/2 cup freshly grated Parmesan cheese
1/4 cup shredded cheddar cheese
1 (15 ounce) jar BUITONI Marinara Sauce, warmed
Preheat oven to 400F (205C). Spray 9-1/2 or 10 inch ovenproof skillet with nonstick cooking spray.
Combine pasta, spinach, corn and bell pepper in large bowl. Place egg product,
cottage cheese and thyme in blender; cover. Blend until smooth. Pour over pasta mixture; toss well. Spread evenly into prepared skillet.
Bake for 20 to 25 minutes. Sprinkle with Parmesan cheese and cheddar cheese; bake
for additional 5 to 10 minutes or until set. Let stand for 5 minutes; cut into wedges. Serve with sauce. Season with salt and ground black pepper.
Makes 6 servings.