“This is a very versatile recipe where you can use chicken or vegetarian chicken patties. You can make ahead and freeze for an OAMC meal, or add other vegetables. It's all up to you! It's also easy to hide vegetables like spinach from kids in this one.”

Ingredients Nutrition

  • 16 ounces whole wheat penne
  • 12 ounces fat-free cottage cheese
  • 10 ounces cheese soup
  • 6 ounces sour cream
  • 1 cup cheddar cheese, divided
  • 4 -6 cups raw spinach
  • 3 tablespoons minced garlic (we add more 'cause we are garlicaholics!)
  • 4 breaded chicken patties (either vegetarian patties or 2 breasts of chicken)


  1. Put the pasta on to boil.
  2. While pasta is cooking, mix cottage cheese, cheddar cheese soup, and sour cream together, with a stick blender until creamy (meaning no chunks of cottage cheese are left).
  3. Defrost the chicken and cut up into bite size pieces.
  4. Dice the spinach into small bits.
  5. Add half a cup of the cheddar cheese and the garlic.
  6. By this time the pasta should be done. Drain and add to the mix.
  7. Toss it all together, put in a 9x13-inch pan and bake at 350°F for about 30 minutes.
  8. **Some option include adding corn and peas.

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