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Four-Cheese Baked Penne

Four-Cheese Baked Penne
This cheesy pasta dish is comforting, hearty, delicious and—surprise!—meatless. Filling whole grains, low-fat protein and a touch of heat make this recipe a keeper! Serve with a salad and crusty bread. —Janet Elrod, Newnan, Georgia
6 ServingsPrep: 30 min. + cooling Bake: 20 min.

Ingredients

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

Directions

  • 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.
© Taste of Home 2013

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Four-Cheese Baked Penne (continued)

Directions (continued)

  • 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.
  • Bake, uncovered, at 400° for 20-25 minutes or until bubbly.
  • Yield: 6 servings.
Nutrition Facts: 1-1/3 cups equals 523 calories, 12 g fat (6 g saturated fat), 37 mg cholesterol, 682 mg sodium, 72 g carbohydrate, 11 g fiber, 32 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013