Preheat the oven to 400F.
Combine the cottage cheese, ricotta cheese, 1/2 cup of the mozzarella, and the parsley in a bowl and stir to incorporate.
Cook the pasta in a large pot of boiling water until tender but still firm. Drain.
Heat the oil in the same pot over medium heat. Add the onion and cook, stirring occasionally, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, red pepper flakes, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the sauce thickens slightly, about 10 minutes. Add the pasta to the pot and turn off the heat. Stir in the cottage cheese-parsley mixture.
Spray a 9x13-inch glass baking dish with cooking spray, then transfer the pasta mixture to the dish. Top with remaining 3/4 cup of mozzarella and the Parmesan. Bake until heated through and the cheese is melted, 30 minutes. Serve with the Romaine hearts Mediterranean.
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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 47 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 52.7mg||16 %|
|Sodium 97mg||3 %|
|Potassium 181.7mg||5 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 34.7g|
|Protein 11.2g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 234
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