Spinach and tomato pasta bake

Instructions

1. Cook pasta in a saucepan of boiling salted water following packet instructions, adding zucchini in the last 3 minutes. Drain, reserving ¼ cup (60ml) liquid. Reserve 1½ tablespoons liquid to serve 2.
2. Meanwhile, place spinach in a heatproof bowl and cover with boiling water. Drain and rinse under cold running water. Drain again and pat dry with paper towels. Chop.
3. Microwave spinach and tomatoes, separately, in microwave-safe bowls on high (100%) for 1 minute or until heated.
4. Preheat grill on high. Whisk cottage cheese and cream in a bowl until smooth. Add to pasta with reserved liquid and stir to combine. Spoon pasta mixture into a 2 litre (8-cup) capacity ovenproof dish. Spoon mixture into a 1 litre (4-cup) capacity dish to serve 2. Fold in spinach and tomatoes. Sprinkle with parmesan and grill for 3-5 minutes or until golden