Four Cheese Baked Penne

ingredients

1 1/2 cups small-curd lowfat cottage cheese
1 1/4 cups shredded part-skim mozzarella, divided
1 cup part-skim ricotta
3 tablespoons chopped fresh parsley
1 pound whole-wheat penne
2 teaspoons olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 can (15 oz) crushed tomatoes
1 can (8 oz) no-salt-added tomato sauce
1 teaspoon dried oregano
1 teaspoon dried rosemary
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
Vegetable oil cooking spray
1/4 cup shredded Parmesan

directions

Heat oven to 400°. Combine cottage cheese, 1/2 cup mozzarella, ricotta and parsley in a bowl. Cook pasta until tender but still firm; drain. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, 5 minutes. Add garlic; cook, stirring, 30 seconds more. Add tomatoes, sauce, oregano, rosemary, salt, pepper flakes and pepper. Bring to a boil; reduce heat; simmer until sauce thickens slightly, about 10 minutes. Add pasta; turn off heat. Stir in cheese-parsley mixture. Coat a 9“ x 13” glass baking dish with cooking spray; transfer pasta mixture to dish. Top with remaining 3/4 cup mozzarella and Parmesan. Bake until heated through and cheese melts, 30 minutes.