Four-Cheese Baked Penne

• 1 12 cups small-curd low fat cottage cheese
• 1 14 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
• 34 teaspoon salt
• 12 teaspoon red pepper flakes
• 14 teaspoon fresh ground black pepper
• vegetable oil cooking spray
• 14 cup shredded parmesan cheese

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.

cottage cheese, mozzarella cheese, ricotta cheese, parsley, whole wheat penne, olive oil, onion, garlic, tomatoes, salt, oregano, rosemary, salt, red pepper, ground black pepper, vegetable oil cooking spray, parmesan cheese

Taken from www.food.com/recipe/four-cheese-baked-penne-412910 (may not work)