Who 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!