This easy vegetarian pasta dish is made all in one pot for convenience and easy clean-up! It's a family favorite that is creamy, cheesy and comforting. If you'd like . . . stir in 1.5 cups of shredded cooked chicken breast for a heartier meal.
Course:
entree, Main Dish, Pasta
Cuisine:
Italian
Keyword:
alfredo, one pot, pasta, rice noodles, vegetarian
In a 3.5-quart Dutch oven, heat olive oil over medium high. Add mushrooms and chopped onions; sauté for 4 to 5 minutes until softened. Add garlic and pepper, cook another 1-minute stirring constantly.
Lover heat to medium-low; add spinach and about ¼ cup of the vegetable stock. Add lid to pot for 1 minute to wilt spinach; remove lid and stir in with mushroom mixture.
Add remainder broth, alfredo sauce, and cottage cheese. Stir until combined. Add dry pasta, stir around until mostly submerged.
Bake in oven for 40 minutes (or until pasta al dente), stirring once at the half way point.
Remove from oven, stir again and then sprinkle mozzarella cheese on top. Cover with lid and bake an additional 5 minutes, until cheese is melted.