Spinach-Cheese (Whole Wheat Penne) Lasagna

As we prepare for the festive days of Chanukah, when many have family and friend gatherings, and many have a custom to eat dairy (https://www.chabad.org/kabbalah/article_cdo/aid/2788472/jewish/Cheese-and-Dairy-on-Chanuka.htm);

This pasta dish is a tasty, filling and healthy recipe to add to your menu.  I call it lasagna, even though it technically isn’t, since I don’t use lasagna noodles.  It is always enjoyed by kids and adults alike.  It’s easy to make and I’m sure it’ll be a crowd pleaser on your table, as it is on mine! 

Spinach-Cheese (Whole Wheat Penne) Lasagna

Cook 1 (16 oz) box of whole wheat penne, according to package directions (you can use white pasta if you prefer)

While the pasta is cooking, in a large dairy mixing bowl, combine:

8-10 oz frozen chopped spinach, defrosted (try to press out as much water as you can from the defrosted spinach)

1 container (16 oz) cottage cheese (I use low fat 1% cottage cheese)

2 eggs

8 oz. shredded mozzarella cheese

sprinkle garlic powder, black pepper and parsley flakes to taste

1 Tbsp. sugar

Combine all the ingredients together.  When the pasta is finished cooking, drain well and allow it to cool for a few minutes.  Add the pasta to the cheese/spinach mixture, and mix well.

Into the bottom of a 9×13 foil pan, pour half a jar of marinara sauce (26 oz jar).  Transfer the pasta-cheese mixture to the foil pan.  The pan will be full.  Pour, and evenly spread, the rest of the marinara sauce over the top of the pasta.

Tightly cover the pan and bake on 350* for 45-60 minutes.

Serve hot and enjoy!

Happy cooking, b’tay’avon and warmest wishes for a lichtegeh Chanukah samayach,


Be sure to check out these other recipes, perfect for your Chanukah (or anytime) table:










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