Recipes // Main Dish Pasta // Four-Cheese Baked Penne

Four-Cheese Baked Penne

Nothing makes a hungry crowd happier than a bubbling tray of saucy pasta covered with melted cheese. This one can even be made a day or two ahead -- ready to pop in the oven when you need it.
  • 1-1/2 cups small-curd low-fat cottage cheese
  • 1 cup part-skim ricotta cheese
  • 1-1/4 cups shredded part-skim mozzarella cheese
  • 3 tablespoons chopped fresh parsley
  • 1 pound whole-wheat penne
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 15-ounce can crushed tomatoes (preferably no-salt added)
  • 1 8-ounce can no-salt-added tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/4 cup shredded Parmesan cheese (3/4 ounce)
  1. Preheat the oven to 400F.
  2. Combine the cottage cheese, ricotta cheese, 1/2 cup of the mozzarella, and the parsley in a bowl and stir to incorporate.
  3. Cook the pasta in a large pot of boiling water until tender but still firm. Drain.
  4. Heat the oil in the same pot over medium heat. Add the onion and cook, stirring occasionally, about 5 minute. Add the garlic and cook, stirring, for 30 seconds more. Add the tomatoes, tomato sauces, oregano, rosemary, red pepper flakes, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the sauce thickens slightly, about 10 minutes. Add the pasta to the pot and turn off the heat. Stir in the cottage cheese-parsley mixture.
  5. Spray a 9x13-inch glass baking dish with cooking spray, then transfer the pasta mixture to the dish. Top with remaining 3/4 cup of mozzarella and the Parmesan. Bake until heated through and the cheese is melted, 30 minutes.Courtesy of Fiamma in New York City
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