Four Cheese Baked Penne

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1 pound whole-wheat penne

1 1/2 cups small-curd low-fat cottage cheese

1 cup part-skim ricotta cheese

1 1/4 cups shredded part-skim mozzarella cheese, divided

3 tablespoons chopped parsley

2 teaspoons olive oil

1 medium onion, chopped

4 cloves garlic, finely chopped

1 (15-ounce) can low-sodium crushed tomatoes

1 (8-ounce) can low-sodium tomato sauce

1 teaspoon dried oregano

1 teaspoon dried rosemary

1/2 teaspoon chili flakes

3/4 teaspoon salt

1/4 teaspoon pepper

Nonstick cooking spray

1/4 cup grated Parmesan (3/4 ounces)