Four Cheese Baked Penne

Ingredients

• 8 ounce tomato sauce low-sodium canned
• 15 ounce canned tomatoes low-sodium crushed canned
• 1.5 cups small-curd cottage cheese low-fat
• 0.5 teaspoon chili flakes 
• 1 teaspoon rosemary dried
• 4 cloves garlic finely chopped
• 2 teaspoons olive oil 
• 1 medium onion chopped
• 1 teaspoon oregano dried
• 0.8 ounces parmesan grated
• 3 tablespoons parsley chopped
• 1.3 cups part-skim mozzarella cheese shredded divided
• 1 cup part-skim ricotta cheese 
• 0.3 teaspoon pepper 
• 0.8 teaspoon salt 
• 1 pound penne pasta whole-wheat

Equipment

• bowl
• frying pan
• oven
• pot
• glass baking pan

Directions

1. Watch how to make this recipe.
2. Preheat oven to 400 degrees F.
3. 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.
4. Drain.
5. Heat the oil in the same pot over medium heat.
6. Add the onion and cook stirring occasionally, until translucent, about 5 minutes.
7. Add the garlic and cook for 30 seconds more.
8. Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat.
9. Add cottage cheese mixture.
10. Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 3/4 cup mozzarella and the parmesan.
11. Bake until heated through and cheese is melted, 30 minutes.
12. Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Phosphorus, Potassium
13. Good source of: Riboflavin, Vitamin B6, Vitamin B12, Copper, Manganese, Selenium, Zinc