Spicy Low Fat 3-cheese Pasta With Chipotle

Rich, hearty and spicy but low in fat! The filling tasty pasta you love without the guilt. Easy and fresh with easy to find ingredients. Only 7 WW points! Vegetarian, too!

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  tablespoon  meltable light margarine
• 1  small onion, finely chopped
• 1  small bell pepper, finely chopped
• 1  small zucchini, finely chopped
• 3  cloves garlic, minced
• 1 (7 ounce) can chipotle chiles in adobo
• 2  tablespoons flour
• 1 (14 ounce) can tomatoes and green chilies, undrained
• 4  cups cooked pasta (I like to use small shells)
• 2  cups  shredded low-fat cheddar cheese
• 1  cup fat-free cottage cheese
• 1⁄4 cup parmesan cheese
• 1  beaten egg
• 1  cup nonfat milk
• 1⁄4 cup  Italian style breadcrumbs

Directions

1. Saute onions, bell peppers, zucchini, garlic, and 2 tablespoons of the chipotles (minced) plus a heaping spoonful of adobo sauce from the can in butter in a big pot until onions are soft.
2. Add flour, stir and cook for just a few seconds.
3. Remove from heat and add remaining ingredients, except breadcrumbs.
4. Mix gently until combined well.
5. Pour mixture into casserole dish you have sprayed with Pam (I use my 13X9 Pyrex dish) and sprinkle breadcrumbs on top.
6. Bake in preheated 350 oven for a half hour.
7. Let cool for at least 5 minute prior to serving.