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Italian Broccoli Cheese Bake

 Italian Broccoli Cheese Bake
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.
4 ServingsPrep: 25 min. Bake: 25 min.


  • 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


  • 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.

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Italian Broccoli Cheese Bake (continued)

Nutritional Facts: 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.