• Yield: 6 servings
  • Prep: 20 mins
  • Cook: 40 mins


1tablespoon salt
8ounces elbow macaroni
2cups (1 – 16 oz. can) canned tomatoes
1/2teaspoon low-sodium baking soda
1cup (1 – 8 oz. can) tomato sauce
1-1/4cup low-fat cottage cheese, at room temperature
1/4cup grated parmesan cheese
1-- 10 oz. package frozen chopped spinach, thawed and squeezed dry
1-1/2cup frozen peas, thawed
1teaspoon dried basil
1/2teaspoon pepper
3/4cup chopped toasted California walnuts
2tablespoons chopped parsley
3/4teaspoon salt to taste


  1. Bring about 6 quarts of water to a boil with 1 tablespoon salt.  Add the macaroni and cook, stirring occasionally, for about 8 minutes, or until done 
  2. While the macaroni is cooking, place the tomatoes and their juice into a large bowl.  Add the baking soda, and with a fork or your fingers, break the tomatoes into small chunks.  Stir in the tomato sauce.  Add the cottage cheese, Parmesan cheese, spinach, peas, basil and pepper and toss to combine; set aside.  When the macaroni is done, drain well in a colander.  Add to the cheese mixture, toss to mix thoroughly, then pour into an oiled 2 ½ quart baking dish.
  3. Preheat the oven to 350F.  Cover the baking dish with foil and bake the casserole for 20 minutes, then uncover and bake 10 minutes longer.  Stir in the walnuts and spring with parsley. 

Nutritional Info *per serving

  • Calories 280
  • Glycemic Load 7
  • Fat 12g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 3g
  • Cholesterol 10mg
  • Sodium 2140mg
  • Potassium 630mg
  • Carbohydrate 28g
  • Fiber 7g
  • Sugars 8g
  • Protein 18g
  • Trans Fat 0g
  • Vitamin A 140%
  • Vitamin C 30%
  • Calcium 20%
  • Iron 20%