Four Cheese Baked Penne
penne, tomatoes, cheese, mozzarella cheese, ricotta cheese, tomato, onion, parmesan, garlic, parsley, oregano, chili
Ingredients
1 pound whole-wheat penne 1 1/2 cups small-curd low-fat cottage cheese 1 cup part-skim ricotta cheese 1 1/4 cups shredded part-skim mozzarella cheese, divided 3 tablespoons chopped parsley 2 teaspoons olive oil 1 medium onion, chopped 4 cloves garlic, 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 grated Parmesan (3/4 ounces)
Directions for Four Cheese Baked Penne Recipe
Preheat oven to 400 degrees F. 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. 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. 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. Calories 540; Total Fat 15 g; (Sat Fat 7 g, Mono Fat 3.5 g, Poly Fat 0.5 g) ; Protein 30 g; Carb 73 g; Fiber 9 g; Cholesterol 35 mg; Sodium 860 mg Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Phosphorus, Potassium Good source of: Riboflavin, Vitamin B6, Vitamin B12, Copper, Manganese, Selenium, Zinc
Read the full directions on Food Network
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Servings
6 servings, serving size 2 1/2 cups
Tags
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