Meanwhile, saute onion in oil until tender. Add garlic and cook 1 minutes longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes, and pepper. Bring to a boil. Remove frm the heat and cool for 15 minutes.
Drain penne. Add to sauce. Stir in the cottage cheese, 1/2 cup mozzarella, and all of the ricotta. Transfer to a 13x9 baking dish coated with cooking spray. Top with parmesan cheese and remaining mozzarella.
Bake uncovered at 400 for 20-25 miutes or until bubbly.
Originally Submitted
5/27/2014
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