Four Cheese Baked Penne

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb whole wheat penne
• 1 1/2 cups low fat cottage cheese
• 1 cup part-skim ricotta cheese
• 1 1/4 cups part-skim mozzarella cheese, shredded, divided
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, 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
• cooking spray
• 1/4 cup parmesan cheese (3/4 ounces, grated)

Recipe

• 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.