Baked pasta & cheese yields cheers around the dinner table

We all need at least one go-to recipe that unfailingly yields cheers from around the dinner table. Yes, this one is a kid-pleaser, but it also happens to harbor healthful secrets. Plus, it’s remarkably versatile.
Change up the cheeses according to your liking, and by all means toss in some cubed, steamed butternut squash, chopped kale or even a couple of handfuls of frozen peas.

Baked pasta & cheese

3 cups uncooked short whole-wheat pasta, such as rotini or macaroni
2 cups lowfat cottage cheese
1 cup lowfat plain yogurt
1 egg, lightly beaten
2 cloves garlic, minced
ÂĽ teaspoon smoked sweet paprika (regular paprika is fine, too)
Âľ teaspoon kosher salt
Freshly ground black pepper
2 cups (8 oz.) shredded cheese blend (such as fontina, mozzarella and provolone
or sharp cheddar and Monterey Jack)

Cook pasta until just tender. In a large bowl, combine cottage cheese,
yogurt, egg, garlic, paprika, salt and pepper; mix well. Add pasta and stir
until coated. Transfer to a 2½-quart baking dish prepared with cooking
spray. Bake uncovered at 350 degrees for 25 to 30 minutes, or until heated
through.