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Four-Cheese Baked Penne Recipe


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     Four-Cheese Baked Penne

Category   Entrees - Maindishes
Sub Category   None

1 1/2 c. lowfat cottage cheese
1 1/4 c. shredded part-skim mozzarella, divided
1 c. part-skim ricotta
3 T chopped fresh parsley
1 pound whole-wheat penne
2 t olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 can crushed tomatoes
1 can no-salt-added tomato sauce
1 t dried oregano
1 t dried rosemary
3/4 t salt
1/2 t red pepper flakes
1/4 t pepper
1/4 c shredded parmesan

Heat oven to 400. Combine cottage cheese, 1/2 c. mozz, ricotta and parsley in a bowl. Cook pasta until tender but firm; drain.
Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, 5 minutes. Add garlic; cook, stirring, 30 seconds more.
Add tomatoes, sauce, oregano, rosemary, salt, pepper flakes and pepper. Bring to a boil; reduce heat; simmer until sauce thickens slightly, about 10 minutes. Add pasta; turn off heat. Stir in cheese-parsley mixture.
Coat 9x13 glass baking dish with cooking spray; transfer pasta mixture to dish. Top with remaining 3/4 c. mozz and Parmesan. Bake until heated through and cheese melts, 30 min.

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