Four-Cheese Baked Penne

by Jana Harvey on April 13, 2011

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 tablespoons chopped fresh parsley
1 pound whole-wheat penne
2 teaspoons 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 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup shredded Parmesan cheese (3/4 ounce)

Preheat the oven to 400ºF. 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.

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: