Four Cheese Baked Penne
- Total:
- 1 hr 20 min
- Prep:
- 20 min
- Cook:
- 1 hr
- Yield:
- 6 servings, serving size 2 1/2 cups
- Level:
- Easy
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
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
Pairs well with Chardonnay
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