Four-Cheese Baked Penne

recipe image

Four- Cheese Baked Penne With Romaine Hearts Mediterranean
  • cups minute-curd lowfat cottage cheese
  • cups shredded part-wing mozzarella, divided
  • 1cup part-wing ricotta
  • 3tablespoons chopped new parsley
  • 1pound total-wheat penne
  • 2teaspoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 1 can (15 oz) crushed tomatoes
  • 1 can (8 oz) no-salt-added tomato sauce
  • 1teaspoon dried oregano
  • 1teaspoon dried rosemary
  • ¾teaspoon salt
  • ½teaspoon crimson pepper flakes
  • ¼teaspoon freshly ground dark pepper
  • 1 Vegetable oil cooking spray
  • ¼cup shredded Parmesan
  • 1 recipe Romaine Hearts Mediterranean
  1. Warmth oven to 400°.

  2. Combine cottage cheese, 1/2 cup mozzarella, ricotta and parsley in a bowl.

  3. Cook dinner pasta till gentle however peaceable firm; drain.

  4. Warmth oil in a huge pot over medium warmth. Add onion and cook, stirring in most cases, 5 minutes. Add garlic; cook, stirring, 30 seconds extra. Add tomatoes, sauce, oregano, rosemary, salt, pepper flakes and pepper.

  5. Elevate to a boil; decrease warmth; simmer till sauce thickens a minute bit, about 10 minutes. Add pasta; flip off warmth.

  6. Streak in cheese-parsley mixture.

  7. Coat a 9″ x 13″ glass baking dish with cooking spray; switch pasta mixture to dish. High with remaining 3/4 cup mozzarella and Parmesan.

Nutrition Per Serving

410 energy per serving

11 g burly (6 g saturated)

57 g carbs

7 g fiber

24 g protein

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