- 8
Ingredients
- 1-1/2 cups small-curd low-fat cottage cheese
- 1 cup part-skim ricotta cheese
- 1-1/4 cups shredded part-skim mozzarella cheese
- 3 Tbsp. chopped fresh parsley
- 1 pound whole-wheat penne
- 2 tsp. olive oil
- 1 medium onion, chopped
- 4 cloves garlic, finely chopped
- 1 15-ounce can crushed tomatoes (preferably no-salt-added)
- 1 8-ounce can no-salt-added tomato sauce
- 1 tsp. dried oregano
- 1 tsp. dried rosemary
- 1/2 tsp. crushed red pepper flakes
- 3/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- Cooking spray
- 1/4 cup shredded Parmesan cheese (3/4 ounce)
Preparation
Step 1
Preheat the oven to 400 degrees F.
Combine the cottage cheese, ricotta cheese, 1/2 cup of the mozzarella and the parsley in a bowl and stir to incorporate.
Cook the pasta in a large pot of boiling water until tender but still firm. Drain.
Heat the oil in the same pot over medium heat. Add the onion and cook, stirring occasionally, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, red pepper flakes, salt and pepper. Bring to a boil, then reduce the heat and simmer until the sauce thickens slightly, about 10 minutes. Add the pasta to the pot and turn off the heat. Stir in the cottage cheese-parsley mixture.
Spray a 9x13-inch glass baking dish with cooking spray, then transfer the pasta mixture to the dish. Top with remaining 3/4 cup of mozzarella and the Parmesan. Bake until heated through and the cheese is melted, 30 minutes.
Per serving: 500 calories, 20g fat, 24g protein, 58g carb, 8g fiber, 900mg sodium