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Baked Penne with four cheeses


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.

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


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!

About shelley

Shelley Kramm is the founder and editor of I'm Still Standing and The DC Ladies. Learn more about her and her inspirational family here and connect with her on Twitter, Facebook, Linkedin, Google+ and on

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  1. I love pasta, even better if it has cheese on it. Will definitely be trying this one, yum. Jen.

  2. Thank you so much for posting healthy recipes Shelley! I really need some new recipes and they look delicious.

    Come by and check out my latest weight loss update when you have a moment. *Smiles*

    Have a blessed weekend. ~Melissa :)

  3. Love the food, delicious looking

  4. Thanks for the recipe. I'm always looking for new recipes. I'll replace the pasta with whole wheat pasta though. Looks Good!

  5. Good morning! Unfortunately, I'm not in a position to be awarding Pulitzer Prizes; but I hope the award that IS being given happifies your day:

  6. Oooh, this looks yummy! I love the idea of not using bottled marinara sauce. I love Prego too, but I've been trying to find way of not using so much 'pre-processed' food in my cooking. And wiht FOUR cheeses, this recipe has got to be divine. Thanks for sharing! Have a great SITS day!

  7. That looks really good. I'm looking forward to your healthier mac and cheese recipe. Ironically, I have made two whole batches this last week since the kids have been out of school. I use Krafts Fat-Free Shredded Cheddar cheese and it actually doesn't taste too bad. I also put in a little bit of reduced-fat cream cheese to add the creaminess that gets lost from replacing whole milk with skim milk.