- 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.
Nutritional 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.