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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
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 2% cottage cheese
- 1-1/4 cups shredded part-skim mozzarella cheese, divided
- 1 cup part-skim ricotta cheese
- 1/4 cup grated Parmesan cheese
Directions
- 1. Cook penne according to package directions.
- 2. 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.
- 3. Preheat oven to 400°. Drain penne; add to sauce. Stir in cottage cheese, 1/2 cup mozzarella and all of the ricotta. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella.
- 4. Bake, uncovered, 20-25 minutes or until bubbly.
Nutrition Facts
1-1/3 cups: 523 calories, 12g fat (6g saturated fat), 37mg cholesterol, 682mg sodium, 72g carbohydrate (6g sugars, 11g fiber), 32g protein.
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