Four Cheese Baked Penne

Four Cheese Baked Penne (Adapted from Ellie Krieger)

1 pound dry whole-wheat penne pasta
1 1/2 cups cottage cheese
1 cup ricotta cheese
5 ounces shredded part-skim mozzarella cheese, divided
3 tablespoons chopped fresh parsley
2 teaspoons olive oil
3/4 cup chopped onion
4 garlic cloves, minced
14.5 ounce can fire-roasted crushed tomatoes
8 ounce can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 ounce fresh grated Parmesan cheese

Preheat oven to 400 degrees.

In a large saucepan of boiling salted water, add pasta and cook 2 minutes less than the package directs; drain.

Meanwhile, in a medium bowl, stir together cottage cheese, ricotta cheese, 1/2 cup (2 ounces) mozzarella and parsley.

In a large saucepan, heat oil over medium. Add onions - cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add tomatoes, tomato sauce, oregano, rosemary, crushed red pepper, salt and pepper. Bring to a boil - reduce heat and simmer until sauce thickens slightly, about 8 to 10 minutes. Add pasta and remove the saucepan from the heat. Add cottage cheese mixture and stir until thoroughly combined.

Scoop mixture into a 9" x 13" baking dish coated with nonstick spray. Scatter the top with the remaining 3/4 cup (3 ounces) mozzarella and the Parmesan cheese. Place into the oven and bake until the mixture is bubbling around the edges and the cheese has melted, about 25 to 30 minutes. Remove and set aside to cool for 10 minutes before serving.

Makes about 6 servings.

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