4 cheese pastaWho doesn’t love comfort food sometimes? I have yearned and missed homemade macaroni and cheese, which I will attempt to “lighten” up soon but in the mean time we loved Ellie’s four-cheese baked penne.

Ingredients:
1 1/2 cup small curd low-fat cottage cheese
1 cup spark-skim ricotta cheese
1 1/4 cup shredded part-skim mozzarella cheese
3 T chopped fresh parsley
1 pound whole-wheat penne
2 tsp olive oil
1 medium onion, chopped
4 cloves garlic, finely chopped
1 15 ounce can no salt added tomato sauce
1 tsp dried oregano
1 tsp dried rosemary
1/2 tsp salt
1/4 tsp ground black pepper
1/4 c shredded parmesan cheese

Directions:

Preheat oven to 400 degrees

Combine the cottage cheese, ricotta cheese, 1/2 c of the mozzarella, and parsley and stir.

Cook the pasta in a large post of boiling water until it is tender and drain.

Heat the oil in the same pot over medium heat.

Add the onions and cook, for about 5 minutes.

Add the garlic and stir,

Add the tomatoes, tomato sauce, oregano, rosemary, red pepper flakes, salt and pepper.

Bring to a boil, then reduce heat and simmer until the sauce thickens slightly, about 10 minutes.

Add the past to the pot and turn off the heat.

Stir in the cheese mixture.

Spray a 9 x 13″ glass baking dish with cooking spray

Transfer the pasta mixture to the dish and spread out.

Add the remaining 3/4 mozarella and parmesan to the top.

Bake until heated all of the way through and the cheese is melted about 45 minutes.

*Notes from my kitchen

I used to be a “Prego” fiend, i couldn’t have pasta without my sweet Prego, but move over Prego this recipe is so fresh and delicious and it can be made larger for for a crowd.

Does your family love Italiano? Give it a try and let me know how they love it!