Four-Cheese Baked Penne

• 4 cups uncooked whole wheat penne pasta
• 1 medium onion, chopped
• 2 teaspoons olive oil
• 4 garlic cloves, minced
• 1 can (15 ounces) crushed tomatoes
• 1 can (8 ounces) tomato sauce
• 3 tablespoons minced fresh parsley
• or 1 tablespoon dried parsley
• flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 1 3/4 cups (12 ounces) 2% cottage
• cheese
• 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided
• 1 cup part-skim ricotta cheese
• 1/4 cup grated Parmesan cheese

1. 1. 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.
2. 2. Drain penne; add to sauce. Stir in the cottage cheese, 1/2 cup mozzarella and all of the ricotta. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella.
3. 3. Bake, uncovered, at 400u0b0 for 20-25 minutes or until bubbly
4. Nutrition Facts: IV3 cups equals 523calories, 12 g fat (6 g saturated fat), 37mg cholesterol. 682 mg sodium, 72 g carbohydrate, 11 g fiber, 32 g protein.

whole wheat penne pasta, onion, olive oil, garlic, tomatoes, tomato sauce, fresh parsley, parsley, flakes, oregano, rosemary, red pepper, pepper, cottage, cheese, mozzarella cheese, ricotta cheese, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/four-cheese-baked-penne-52058651 (may not work)