Recipe courtesy of Ellie Krieger
Print
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
6 servings, serving size 2 1/2 cups
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
6 servings, serving size 2 1/2 cups
Level:
Easy

Nutrition Info

Healthy

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
  • Nonstick cooking spray
  • 1/4 cup grated Parmesan (3/4 ounces)

Directions

Watch how to make this recipe.

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.

Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Phosphorus, Potassium

Good source of: Riboflavin, Vitamin B6, Vitamin B12, Copper, Manganese, Selenium, Zinc

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