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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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from Healthy Appetite with Ellie Krieger Ingredients:
1 lb whole wheat penne |
1 1/2 cups low fat cottage cheese |
1 cup part-skim ricotta cheese |
1 1/4 cups part-skim mozzarella cheese, shredded, divided |
2 teaspoons olive oil |
1 medium onion, chopped |
4 garlic cloves, 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 |
cooking spray |
1/4 cup parmesan cheese (3/4 ounces, grated) |
Directions:
1. Preheat oven to 400 degrees F.
2. 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.
3. 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.
4. 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.
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