Comforting Italian flavors in a cheesy bake.

Prep Time:  10 minutes   |    Cook Time:  1 hour, 5 minutes   |    Total Time:  1 hour, 15 minutes   |    Servings:  8

Ingredients:

• 1 ½ teaspoons  Stonemill  Iodized Salt, divided
• 16 ounces  Priano  Bronze Cut Fusilli Pasta
• 24 ounces  Grandessa Signature  Tomato Basil Gourmet Pasta Sauce
• 16 ounces  Bremer  Italian Meatballs
• 12 ounces  Friendly  Farms  Low Fat Cottage Cheese
• ½ cup  Reggano  Parmesan Cheese, divided
• 2 tablespoons  Stonemill  Parsley Flakes, divided
• 2  Goldhen  Large Eggs, beaten
• 1 teaspoon  Stonemill  Ground Black Pepper, divided
• 3 cups  Happy Farms  Shredded Mozzarella Cheese, divided
• 4.5 ounces  Little Salad Bar  Flat Leaf Spinach

Directions:

1. Preheat oven to 350°.
2. Bring a large pot of water to a boil with ½ teaspoon salt. Add pasta and cook for  11-13 minutes, stirring occasionally. Drain and rinse with cold water, place back in pot and stir in pasta sauce. Set aside.
3. Place meatballs on a baking sheet and heat in the oven for 20 minutes. Cool slightly and cut meatballs in half. Set aside.
4. In a medium bowl, combine cottage cheese, ¼ cup parmesan cheese, 1 tablespoon parsley flakes, eggs, ½ teaspoon salt and ½ teaspoon pepper. Set aside.
5. In another medium-sized bowl, combine ¼ cup parmesan cheese, 1 tablespoon parsley flakes, ½ teaspoon salt, ½ teaspoon pepper and 2 cups shredded mozzarella cheese. Set aside.
6. To assemble: Place ½ of pasta mixture on bottom of an 11x13-inch pan, top with ½ of cottage cheese mixture, spinach, meatballs and ½ of the shredded cheese mixture. Repeat layers, ending with the shredded cheese mixture. If desired, top with the extra cup of mozzarella cheese.
7. Bake for 45 minutes or until cheese is golden brown and sauce is bubbly.
8. Let stand 10 minutes before serving.

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen