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Penne, Four-Cheese Baked

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410 calories per serving, 11 g fat (6 g saturated), 57 g carbs, 7 g fiber, 24 g protein

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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

Details

Servings 8
Adapted from keyingredient.com

Preparation

Step 1

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. Serve with Romaine Hearts

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