three-cheese chicken penne

This recipe seems to be an updated recipe to a few others I've had from years past. It seems more grown-up and more developed and we really like it. Very creamy and cheesy, but with a lot of other good chicken and veggies. Supper time!

Prep: 20 minutes
Cook: 32 minutes
Makes 8 servings

Ingredients:
8 oz. penne, uncooked
1 t. olive oil
vegetable cooking spray
8 oz. package sliced fresh mushrooms
1 small onion, chopped
1 small red pepper, chopped
3 c. chopped fresh spinach
1 T. fresh oregano, chopped OR 1 t. dried oregano
1/4 t. pepper
16 oz. cottage cheese
2 c. shredded roasted chicken
1 c. (4 oz.) shredded sharp cheddar cheese, divided
1/2 c. grated Parmesan cheese, divided
1/2 c. milk
1 10 3/4 oz. can cream of chicken soup, undiluted

Directions:

1. Cook pasta according to package directions.
2. Preheat oven to 425*. Heat olive oil in a large skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, onions, 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 milk and cream of chicken soup; whisk until blended. In a large bowl, mix milk/soup mixture with cottage cheese, spinach mixture, cooked pasta, chicken, 3/4 c. cheddar cheese, 1/4 c. Parmesan cheese.Stir until well blended. 
4. Spoon mixture into a 2 qt. (8x8) baking dish coated with cooking spray. Sprinkle with remaining cheddar and Parmesan cheeses.
5. Bake at 425* for 25 minutes or until lightly browned and bubbly.