Baked Penne with Cottage Cheese, Eggplant and Salami

Deselect All

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