Instructions

• Preheat oven to 375°F.
• Bring a large pot of water to a boil. Cook 16 oz rotini pasta according to package directions until al dente. Drain well and transfer the pasta to a medium bowl.
• In a separate bowl, combine 1 large egg, 2 c cottage cheese, ½ c grated parmesan, 1 cup of the 1 ½ c shredded mozzarella, 3 garlic cloves (minced), 1 tsp Italian seasoning, ¼–½ tsp crushed red pepper, ½ tsp cracked pepper, and ½ tsp sea salt. Stir or whisk until evenly combined.
• Add 10 oz frozen spinach (thawed and excess water squeezed out) to the cheese mixture and stir until evenly distributed.
• Add the drained pasta to the cheese–spinach mixture and stir gently until the pasta is well coated.
• Lightly spray a 9x13-inch baking pan with oil. Spread about half of the marinara sauce from the jar in an even layer on the bottom of the pan.
• Pour the pasta mixture into the prepared pan and spread it evenly over the sauce.
• Spoon the remaining marinara sauce over the pasta and spread it to cover the top. If not baking right away, cover the pan and refrigerate.
• Bake uncovered at 375°F for 30–35 minutes, until the sauce is bubbling around the edges.
• Remove the pan from the oven and sprinkle the remaining ½ cup shredded mozzarella evenly over the top. Return to the oven and bake 10 more minutes, or until the cheese is fully melted and beginning to brown.
• Let the baked pasta rest 5–10 minutes before serving. Garnish with chopped fresh parsley or basil, if desired. Store leftovers in the refrigerator or freeze.