FOUR-CHEESE BAKED PENNE

FOUR-CHEESE BAKED PENNE image

Yield 6 servings

Number Of Ingredients 18

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 3/4 cups (12 ounces) 2% cottage
cheese
1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese

Steps:

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. 2. 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. 3. Bake, uncovered, at 400° for 20-25 minutes or until bubbly Nutrition Facts: IV3 cups equals 523calories, 12 g fat (6 g saturated fat), 37mg cholesterol. 682 mg sodium, 72 g carbohydrate, 11 g fiber, 32 g protein.