Four-Cheese Baked Penne

By cserumga

1-1/3 cups equals 523 calories, 12 g fat (6 g saturated fat), 37 mg cholesterol, 682 mg sodium, 72 g carbohydrate, 11 g fiber, 32 g protein.

Ingredients

• 4 cups uncooked whole wheat penne pasta
• 1 medium onion, chopped
• 2 teaspoons olive oil
• 4 garlic cloves, minced
• 1 can (15 ounces) crushed tomatoes
• 1 can (8 ounces) tomato sauce
• 3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 1-1/2 cups (12 ounces) 2% cottage cheese
• 1-1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided
• 1 cup part-skim ricotta cheese
• 1/4 cup grated Parmesan cheese

Details

Servings 6
Preparation time 30mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

•Cook penne according to package directions.

• Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes and pepper. Bring to a boil. Remove from the heat; cool for 15 minutes.

• Drain penne; add to sauce. Stir in the cottage cheese, 1/2 cup mozzarella and all of the ricotta. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella.

• Bake, uncovered, at 400° for 20-25 minutes or until bubbly