Four Cheese Baked Penne
- Level: Easy
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: 6 servings, serving size 2 1/2 cups
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 540
- Total Fat
- 15 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 35 milligrams
- Sodium
- 860 milligrams
- Carbohydrates
- 73 grams
- Dietary Fiber
- 9 grams
- Protein
- 30 grams
Ingredients
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)
Directions
- Preheat oven to 400 degrees F.
- Combine the cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside. Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain.
- Heat the oil in the same pot over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat. Add cottage cheese mixture.
- Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 3/4 cup mozzarella and the parmesan. Bake until heated through and cheese is melted, 30 minutes.
- Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Phosphorus, Potassium
- Good source of: Riboflavin, Vitamin B6, Vitamin B12, Copper, Manganese, Selenium, Zinc
