3 cheese Chicken Florentine Pasta

3 cups sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
1 bag baby spinach
1/2 tsp oregano
1/2 tsp garlic powder
salt and pepper
1 16-oz. carton low fat cottage cheese
8 oz penne pasta
2 cups chopped cooked chicken breast
1 cup shredded cheddar cheese
1/2 cup grated parmesan
1/2 cup milk
1 can cream of chicken soup

preheat oven to 425º

sauté mushrooms, onion and pepper until tender. add spinach and spices and cook until spinach has wilted. process the cottage cheese in a food processor until smooth and creamy. combine spinach mixture, cottage cheese, cooked pasta, chicken, milk, soup, and most of the cheese. mix well. spoon into a 2-qt baking dish and sprinkle with the remaining cheese. bake at 425º for 25 minutes or until lightly browned and bubbly.

i made this recipe using 1 pound of noodles and it came out fine.