Four-Cheese Baked Penne with Romaine Hearts

Ellie Krieger, So Easy (John Wiley & Sons, Inc)

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Ingredients

1 ½ small-curd low-fat cottage cheese		1 8-ounce can no-salt-added tomato sauce
1 cup part-skim ricotta cheese		1 teaspoon dried oregano
1 ¼ cups shredded part-skim mozzarella cheese		1 teaspoon dried rosemary
3 tablespoons chopped fresh parsley		½ teaspoon crushed red pepper flakes
1 pound whole-wheat penne		¾ teaspoon salt
2 teaspoons olive oil		1/4 teaspoon freshly ground black pepper
1 medium onion, chopped		Cooking spray
4 cloves garlic, finely chopped		1/4 cup shredded Parmesan cheese (3/4 ounce)
1 15-ounce can crushed tomatoes (preferably no-salt-added)

Prep: 5 min Total:

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1
Preheat the oven to 400° F.
2
Combine the cottage cheese, ricotta cheese, ½ cup of the mozzarella, and the parsley into a bowl and stir to incorporate.
3
Cook the pasta in a large pot of boiling water until tender but still firm. Drain.
4
Heat the oil in the same pot over medium heat. Add the onion and cook, stirring occasionally, about 5 minutes. Add the garlic and cook, stirring for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, red pepper flakes, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the sauce thickens slightly, about 10 minutes. Add the pasta to the pot and turn off the heat. Stir in the cottage cheese-parsley mixture.
5
Spray a 9x13-inch glass baking dish with cooking spray, then transfer the pasta mixture to the dish. Top with remaining 3/4 cup of mozzarella and the Parmesan. Bake until heated through and the cheese is melted, 30 minutes. Serve with the romaine hearts.

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