Baked Pink Pasta
This baked pink pasta is creamy, cozy, and packed with protein thanks to cottage cheese and high-protein pasta. Roasted cherry tomatoes, garlic, olive oil, and fresh basil come together for the easiest comforting weeknight dinner.
Ingredients
- 2 pints cherry tomatoes
- 5 cloves garlic
- ½ cup olive oil
- 2 tsp salt
- 1 cup cottage cheese
- 8 oz high protein pasta
- 1 tbsp basil leaves
Instructions
- Preheat oven to 400°F.
- Add cherry tomatoes, garlic, olive oil, and salt to an oven-safe baking dish. Toss well to combine.
- Place cottage cheese in the center of the dish surrounded by the tomatoes.
- Bake for 30 minutes or until tomatoes burst and soften.
- While tomatoes bake, cook pasta according to package instructions until al dente. Drain and set aside.
- Add fresh basil to the baked tomato mixture and stir until creamy and combined.
- Add cooked pasta to the baking dish and toss everything together until coated.
- Top with extra basil, parmesan, or red pepper flakes if desired and serve warm
Notes
- Depending on the fat content of your cottage cheese, there may be extra liquid after baking. You can carefully drain a little off before mixing.
- Chickpea pasta or protein pasta works especially well here.
- Leftovers reheat beautifully for meal prep lunches.
Calories: 439kcal, Carbohydrates: 44g, Protein: 20g, Fat: 24g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Cholesterol: 7mg, Sodium: 1087mg, Potassium: 571mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1006IU, Vitamin C: 44mg, Calcium: 72mg, Iron: 2mg