Four Cheese Baked Penne

  This is a great dish for winter time.  It's comfort food - warm and cozy!  And it's a good vegetarian dish- no meat.  It makes a lot, so you can always half it.  But it keeps great, too...

I've got to give credit where credit is due:  Food Network!  Three years ago, but I think if it sits in my recipe card box for that long, I start to feel ownership :)

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)

Directions

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.