Ingredients
4 cups uncooked whole wheat penne pasta1 medium onion, chopped2 teaspoons olive oil4 garlic cloves, minced1 can (15 ounces) crushed tomatoes1 can (8 ounces) tomato sauce3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes1 teaspoon dried oregano1 teaspoon dried rosemary, crushed1/2 teaspoon crushed red pepper flakes1/4 teaspoon pepper1-1/2 cups 2% cottage cheese1-1/4 cups shredded part-skim mozzarella cheese, divided1 cup part-skim ricotta cheese1/4 cup grated Parmesan cheese
Preparation
Cook penne according to package directions.
Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes and pepper. Bring to a boil. Remove from the heat; cool for 15 minutes.
Preheat oven to 400°. Drain penne; add to sauce. Stir in cottage cheese, 1/2 cup mozzarella and all of the ricotta. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella.
Bake, uncovered, 20-25 minutes or until bubbly.
