Baked Penne with Cottage Cheese, Eggplant and Salami

Name: Baked Penne with Cottage Cheese, Eggplant and Salami
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 to 8 servings
Ingredients: 12 ounces penne; 12 ounces cherry tomatoes; One 4-ounce can sliced black olives, drained; 4 ounces hard Italian salami, finely chopped (about 1 cup); 2 cups packed baby spinach; 1 cup sliced banana pepper rings; 2 tablespoons drained capers; 3 cloves garlic, thinly sliced; 1 small eggplant (about 12 ounces), peeled and cut into small dice; 1 red bell pepper, thinly sliced; Kosher salt and freshly ground black pepper; 16 ounces 4% milkfat cottage cheese (about 2 cups); 2 tablespoons balsamic vinegar; 8 ounces shredded mozzarella (about 2 cups); 1 cup fresh parsley, finely chopped

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Level: Easy

Total: 1 hr 30 min
Active: 15 min

Yield: 6 to 8 servings

Cottage cheese is having a real moment. And we're happily on board with the craze, discovering new ways this humble ingredient can take recipes from meh to amazing. This hearty baked pasta, a mash-up of antipasti salad favorites (think salami, olives, banana peppers and capers) and plenty of vegetables (cherry tomatoes, eggplant and baby spinach), is pulled together with tangy cottage cheese, which helps keep everything smooth and silky with its high moisture content. And since you bake the raw penne right in the dish, there's no need to bring water to a boil first. It's the perfect weeknight low-lift meal.