Three-Cheese Chicken Penne

8 oz. penne, uncooked
1 tsp. olive oil
Vegetable cooking spray
1 (8 oz) pkg sliced fresh mushrooms
1 small onion, chopped
1 small red bell pepper, chopped
3 cups chopped fresh spinach
1 tsp. dried oregano
1/4 tsp. pepper
1 (16 oz) container cottage cheese
2 C shredded roasted chicken
1 C shredded sharp Cheddar cheese, divided
1/2 C grated Parmesan cheese, divided
1/2 C milk
1 can cream of chicken soup

1. Cook pasta according to package directions; drain.

2. Preheat oven to 425. Heat olive oil in large skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, onion, and bell pepper; saute 4 minutes or until tender. Add spinach, oregano, and pepper; saute 3 minutes or just until spinach wilts. Set aside.

3. Place cottage cheese in a food processor; process until very smooth. Combine cottage cheese, spinach mixture, cooked pasta, chicken, 3/4 C Cheddar, 1/4 C Parmesan, milk, and soup in a large bowl; stir until well blended. Spoon mixture into a 2-qt. baking dish coated with cooking spray. Sprinkle with remaining Cheddar and Parmesan cheeses. Bake at 425 for 25 minutes or until lightly browned and bubbly.

*Container Note: Bake the pasta mixture in eight 8-oz. ramekins, if desired; bake for only 15 minutes.

This recipe comes from the Southern Living Busy Moms Weeknight Favorites cookbook.