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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