Four Cheese Baked Penne
- Number of Servings: 6
Ingredients
1 pound whole-wheat penne1 1/2 cups small-curd low-fat cottage cheese1 cup part-skim ricotta cheese1 1/4 cups shredded part-skim mozzarella cheese, divided3 tablespoons chopped parsley2 teaspoons olive oil1 medium onion, chopped4 cloves garlic, finely chopped1 (15-ounce) can low-sodium crushed tomatoes1 (8-ounce) can low-sodium tomato sauce1 teaspoon dried oregano1 teaspoon dried rosemary1/2 teaspoon chili flakes3/4 teaspoon salt1/4 teaspoon pepperCooking spray1/4 cup grated Parmesan (3/4 ounces)
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: 6 servings, serving size 2 1/2 cups
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.
Number of Servings: 6
Recipe submitted by SparkPeople user MOMTOMISS.
Cook Time: 1 hour
Yield: 6 servings, serving size 2 1/2 cups
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.
Number of Servings: 6
Recipe submitted by SparkPeople user MOMTOMISS.
Nutritional Info Amount Per Serving
- Calories: 423.1
- Total Fat: 12.7 g
- Cholesterol: 28.4 mg
- Sodium: 887.9 mg
- Total Carbs: 59.1 g
- Dietary Fiber: 9.1 g
- Protein: 21.9 g
Member Reviews
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ANNAFRECKER
I just wanted to let you know and the other spark members who are using this recipe, you didn't factor in the cottage cheese when you calculated the calories. I figured this out when I went to do a recipe makeover the cottage cheese wasn't listed in the calculations. actual amount is over 500 cal. - 10/5/11