Tomorrow, I am heading on a business trip for a couple of days so I wanted to make a dinner for the hubby and me to enjoy (mainly so he has some yummy leftovers to eat while I’m away).  Being 7 months pregnant, I am interested in the simple life in the kitchen these days and it doesn’t get much easier than this Baked Pasta Dish.  You can make this reduced fat recipe a little more ellaborate if you want to get fancy with the sauce or cheeses, but I promise you it will be delicious with whatever you decide- after all it’s pasta, sauce, and cheese!  I’ve made this several times, but this is the version I made tonight…

Print Recipe Here


  • One box of pasta (rotini/ziti)
  • 16 oz low fat cottage cheese
  • 1/2 Cup of egg substitute (or 2 eggs)1 Cup of shredded/grated parmesan cheese
  • Salt and Pepper to taste
  • Garlic powder to taste
  • About 4 cups of Pasta Sauce (store bought is ok or make your own… I often doctor up a store bought sauce by browning sausage and/or lean ground meat and adding it to the sauce)
  • 2 Cups Part Skim Shredded Mozzarella


  1. Preheat oven to 350.
  2. Cook and drain pasta.
  3. In a medium bowl, combine cottage cheese, egg substitute, parmesan cheese, salt, pepper, and garlic powder and mix well with a fork.
  4. Pour pasta, cheese mixture, and sauce into a lightly greased baking dish.
  5. Cover with mozzarella cheese.
  6. Bake for about 45 minutes until cheese is bubbly and golden.

Prep time: 15 minutes   Cook time: 45 minutes
Makes 6-8 Servings