Italian Broccoli Cheese Bake Recipe

Italian Broccoli Cheese Bake Recipe photo by Taste of Home

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From Roanoke, Virginia, Rachel Greenawalt Keller sends this lasagna-like casserole. "It makes a great side dish, but I like to serve it as a meatless entree with a green salad and bread," she suggests.

This recipe is:

Healthy

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Italian Broccoli Cheese Bake Recipe

Prep: 25 min. Bake: 25 min.

Yield: 4 Servings

25 25 50

Ingredients

1-1/2 pounds fresh broccoli spears, cut into 1/4-inch slices
1/4 teaspoon salt
2 cups (16 ounces) 1% small-curd cottage cheese
2 egg whites
1/4 cup grated Parmesan cheese
3 tablespoons all-purpose flour
1/2 teaspoon Italian seasoning
3/4 cup meatless spaghetti sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

In a large saucepan, bring 1-in. of water, broccoli and salt to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and pat dry.
In a blender, combine the cottage cheese, egg whites, Parmesan cheese, flour and Italian seasoning; cover and process until blended.
Place half of the broccoli in an 11-in. x 7-in. baking dish coated with cooking spray; top with half of the cottage cheese mixture. Repeat layers. Spoon spaghetti sauce over the top; sprinkle with mozzarella cheese.
Bake, uncovered, at 375° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving. Yield: 4 servings.

Nutritional Analysis: 1 serving equals 266 calories, 9 g fat (5 g saturated fat), 32 mg cholesterol, 977 mg sodium, 22 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.

Originally published as Italian Broccoli Cheese Bake in Light & Tasty August/September 2005, p63