Four-Cheese Baked Penne Recipe
- 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
- 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.
- 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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Four-Cheese Baked Penne
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Oh--how I wish I had read the reviews before I made this. I did NOT care for the rosemary in this dish. Otherwise, it was okay. Won't bother with it again.
I am shocked this recipe is getting good reviews. Once its cooked its very dry and really has no flavor other than the rosemary which def does not fit into the flavor. I want to pour a jar of spag sauce on it to make it worth eating. Throwing out leftovers...that bad.
This was very tasty and cheesy. it was no saucy and a bit dry, I will add some of my low cal. pasta sauce next time, but the flavor is very good. I may leave the rosemary out as wel next timel, as it is an italian dish.
Don't put the rosemary. I love rosemary, but I'm an old fashioned Italian and the rosemary didn't go with this dish. But it was excellent. I used baby shells and because I didn't have cottage cheese, plus my family doesn't like cottage cheese I used all ricotta cheese. It seemed a little dry, but I just added more sauce to it. It is a very good meal. I also added a bag of thawed frozen chopped broccoli, which gave it a little moisture and really added a nice taste to the dish.
I thought this was excellent but didnt' care for it as leftovers though.
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