(10-ounce) package frozen spinach, thawed and squeezed dry
1
(16-ounce) container fat-free cottage cheese
1
(15-ounce) can kidney beans, drained and rinsed
Cook pasta, according to directions, in large saucepan. Drain and return to saucepan. Meanwhile, heat oil in medium saucepan over low heat. Add onion; cook and stir 5 minutes.
Add tomato sauce, sugar, oregano, pepper, chili powder and spinach. Cook over low heat 15 minutes. Add tomato sauce mixture, cottage cheese and kidney beans to pasta; mix well. Pour into 2-quart baking dish. Cover and bake in 350°F oven 20 minutes.
Note
If desired, recipe can be heated just on the stovetop. Do not remove pasta mixture from saucepan; heat thoroughly, over medium heat, stirring occasionally.
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