Four Cheese Baked Penne

Ingredients:

•  1 pound whole-wheat penne noodles
•  1 1/2 cups 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 extra virgin 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
•  1/4 cup grated parmesan

Preparation:

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. Coat a glass baking dish with olive oil and 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.