Name: Four-Cheese Baked Penne
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Cuisine: Europe, Italian
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

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

Instructions

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.