Loading Video...

Four Cheese Baked Penne

Save Recipe
  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 6 servings, serving size 2 1/2 cups
  • Nutrition Info
Share This Recipe


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)


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Phosphorus, Potassium
  6. Good source of: Riboflavin, Vitamin B6, Vitamin B12, Copper, Manganese, Selenium, Zinc