FOUR-CHEESE BAKED PENNE
Rich and cheesy with a slight heat from pepper flakes, this meatless pasta dish is packed with protein.
—SCARLETT ELROD NEWNAN, GA
PREP: 30 MIN. + COOLING • BAKE: 20 MIN. • MAKES: 6 SERVINGS
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
1. Cook penne according to the 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 heat; cool 15 minutes.
3. Preheat oven to 400°. Drain penne; add to sauce. Stir in the cottage cheese, 1/2 cup mozzarella and all of the ricotta. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with the Parmesan cheese and the remaining mozzarella.
4. Bake, uncovered, 20-25 minutes or until the casserole is bubbly.