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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This creamy, lowfat, calcium-rich meal can be made a day ahead—just chill and bake before serving. Serving size is approximate. Ingredients:
1 1/2 cups small-curd low fat cottage cheese |
1 1/4 cups shredded part-skim mozzarella cheese, divided |
1 cup part-skim ricotta cheese |
3 tablespoons chopped fresh parsley |
1 lb whole wheat penne |
2 teaspoons olive oil |
1 medium onion, chopped |
4 garlic cloves, chopped |
1 (15 ounce) can crushed tomatoes |
1 (8 ounce) can no-salt-added tomato sauce |
1 teaspoon dried oregano |
1 teaspoon dried rosemary |
3/4 teaspoon salt |
1/2 teaspoon red pepper flakes |
1/4 teaspoon fresh ground black pepper |
vegetable oil cooking spray |
1/4 cup shredded parmesan cheese |
Directions:
1. Heat oven to 400°.
2. Combine cottage cheese, 1/2 cup mozzarella, ricotta and parsley in a bowl.
3. Cook pasta until tender but still firm; drain.
4. Heat oil in a large pot over medium heat.
5. Add onion and cook, stirring occasionally, 5 minutes.
6. Add garlic; cook, stirring, 30 seconds more.
7. Add tomatoes, sauce, oregano, rosemary, salt, pepper flakes and pepper.
8. Bring to a boil; reduce heat; simmer until sauce thickens slightly, about 10 minutes.
9. Add pasta; turn off heat.
10. Stir in cheese-parsley mixture.
11. Coat a 9 x 13 glass baking dish with cooking spray; transfer pasta mixture to dish.
12. Top with remaining 3/4 cup mozzarella and Parmesan.
13. Bake until heated through and cheese melts.
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