Ellie Kreiger

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Name: Four-Cheese Baked Penne
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 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; 3 tablespoons fresh parsley chopped; 1 pound whole-wheat penne; 2 teaspoons olive oil; 1 medium onion chopped; 4 cloves garlic finely chopped; 1 15-ounce can crushed tomatoes; 1 8-ounce can no-salt-added tomato sauce; 1 teaspoon dried oregano; 1 teaspoon dried rosemary; 1/2 teaspoon crushed red pepper flakes; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; cooking spray; 1/4 cup shredded Parmesan Cheese

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INGREDIENTS

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
3 tablespoons fresh parsley ; chopped
1 pound whole-wheat penne
2 teaspoons olive oil
1 medium onion ; chopped
4 cloves garlic ; finely chopped
1 15-ounce can crushed tomatoes
1 8-ounce can no-salt-added tomato sauce
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
cooking spray
1/4 cup shredded Parmesan Cheese

Servings

INSTRUCTIONS

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.

NOTES

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Four-Cheese Baked 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
3 tablespoons fresh parsley chopped
1 pound whole-wheat penne
2 teaspoons olive oil
1 medium onion chopped
4 cloves garlic finely chopped
1 15-ounce can crushed tomatoes
1 8-ounce can no-salt-added tomato sauce
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
 cooking spray
1/4 cup shredded Parmesan Cheese

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.

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Nutrition

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Serving Size: 1 Serving (108g)
Recipe Makes: 8 Servings

Calories: 234
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 234

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