Four Cheese Baked Penne

from Healthy Appetite with Ellie Krieger

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  lb  whole wheat penne
• 1 1⁄2 cups low fat cottage cheese
• 1  cup part-skim ricotta cheese
• 1 1⁄4 cups part-skim mozzarella cheese, shredded, divided
• 2  teaspoons olive oil
• 1  medium onion, chopped
• 4  garlic cloves, finely chopped
• 1 (15 ounce) can low-sodium crushed tomatoes
• 1 (8 ounce) can low-sodium tomato sauce
• 1  teaspoon dried oregano
• 1  teaspoon dried rosemary
• 1⁄2 teaspoon  chili flakes
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
•  cooking spray
• 1⁄4 cup parmesan cheese (3/4 ounces, grated)

Directions

1. Preheat oven to 400 degrees F.
2. 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. Drain.
3. Heat the oil in the same pot over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. 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. Add cottage cheese mixture.
4. 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. Bake until heated through and cheese is melted, 30 minutes.