Name: Four Cheese Baked Penne
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 servings, serving size 2 1/2 cups
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

Watch how to make this recipe.

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

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Four Cheese Baked Penne

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