Four Cheese Baked Penne

By Katecooks

calories 540
total fat 15 g
protein 30 g
carb 73 g
fiber 9 g
cholesteral 35 mg
sodium 860 mg

Ingredients

• 1 pound whole-wheat penne
• 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, divided
• 3 tablespoons chopped parsley
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, 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
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• cooking spray
• 1/4 cup grated Parmesan (3/4 ounces)

Details

Servings 6

Preparation

Step 1

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 sec. more.Add the tomatoes,tomato sauce, oregon,rosemary, chilli flakes, salt and pepper.Bring to boil, then reduce heat and simmer for 10 minutes until sauce thikens 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 pata mixture to pan.Top with remaning 3/4 cup mozzarella and the Parmesan.Bake until heated through and cheese is melted,30 minutes.