Ingredients:

  • 12 oz High-protein pasta
  • 1 tbsp Sea salt
  • 2 cups Low-fat cottage cheese
  • 0.5 cup Non-fat plain Greek yogurt
  • 0.25 cup Low-sodium chicken bone broth
  • 1.5 cups Sharp white cheddar cheese, freshly grated
  • 1 tsp Garlic powder
  • 0.5 tsp Smoked paprika
  • 0.25 tsp Black pepper
  • 0.25 cup Panko breadcrumbs
  • 2 tbsp Grated parmesan cheese
  • 1 spray Olive oil spray

Instructions:

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil.
  2. Add high-protein pasta and cook for 2 minutes less than the 'Al Dente' package instructions. Drain and return to the pot.
  3. In a high-speed blender, combine cottage cheese, Greek yogurt, chicken bone broth, garlic powder, smoked paprika, and black pepper. Blend until completely smooth.
  4. Pour the blended sauce over the cooked pasta and add 1 cup of the shredded cheddar cheese. Stir until well combined and the cheese begins to melt.
  5. Transfer the mixture to a 9x13 inch baking dish. Top with the remaining 0.5 cup of cheddar cheese, panko breadcrumbs, and parmesan.
  6. Lightly spray the top with olive oil and bake for 20-25 minutes until the sauce is bubbly and the topping is golden brown.