Four Cheese Baked Penne

Source- Foodnetwork.com

I decided to make this recipe since it looked really easy, plus it didn't have any meat.  I have enjoyed the meatless recipes I've made and it decreases the expense of groceries.

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)

Preparation

• 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. 

Next Time- This recipe had great flavor and made awesome leftovers.  Nothing needs to be changed.