Italian Broccoli Cheese Bake Recipe

Italian Broccoli Cheese Bake Recipe
Italian Broccoli Cheese Bake Recipe photo by Taste of Home
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Italian Broccoli Cheese Bake Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

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

Nutritional Facts

1 each: 266 calories, 9g fat (5g saturated fat), 32mg cholesterol, 977mg sodium, 22g carbohydrate (11g sugars, 4g fiber), 27g protein.

  • 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
  1. 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.
  2. In a blender, combine the cottage cheese, egg whites, Parmesan cheese, flour and Italian seasoning; cover and process until blended.
  3. 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.
  4. Bake, uncovered, at 375° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving. Yield: 4 servings.
Originally published as Italian Broccoli Cheese Bake in Light & Tasty August/September 2005, p63

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