Penne Pasta Casserole with Spinach and Cheese

Ingredients:

• 1 package (340 g) of penne pasta with fiber and calcium
• 1 tbsp. l. olive oil
• 0.5 tsp crushed fennel seeds
• 3 cloves garlic, thinly sliced
• 1 can (800 g) of canned pureed tomatoes without salt
• 1 fresh sprig of basil + 0.5 cups torn leaves for serving
• 220 g semi-skimmed mozzarella (half grated, half diced)
• 1 package (450 g) of cottage cheese with 1% fat content
• 1/4 tbsp. grated parmesan
• 280 g frozen spinach, thawed and squeezed dry

Preparation:

1. Preheat oven to 200°C. Spray a 2- to 2.5-quart rectangular or oval baking dish with cooking spray.
2. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente.
3. While the pasta is cooking, heat the olive oil in a medium saucepan over medium heat. Add the fennel seeds and garlic and cook until fragrant, about 2 minutes. Add the tomatoes, basil sprig, 1 teaspoon salt, and 1/4 teaspoon black pepper. Simmer, reducing the heat if necessary, until the sauce thickens slightly and the flavors meld, 10-15 minutes. Remove from heat and discard the basil sprig. Season with salt and pepper to taste. Pour the sauce over the cooked pasta and toss well to coat. Stir in the diced mozzarella and transfer half of the pasta to the prepared baking dish.
4. Place the cottage cheese in the bowl of a food processor and pulse until smooth. Add the grated mozzarella and Parmesan and pulse 2-3 times. Combine half of the cottage cheese mixture with the spinach. Spoon it over the pasta in the baking dish. Spoon the remaining pata on top of the cottage cheese layer, then the remaining cottage cheese mixture.
5. Bake until the top is bubbling and golden brown, about 30 minutes. Let the casserole rest for 10 minutes and sprinkle with torn basil.