24 August 2011

Four-Cheese Baked Penne

An old friend of mine sent me this recipe.  Quite honestly, it didn't sound very good until I tried it.  It really is fantastic.  Enjoy!

1 1/2 cups small-curd cottage cheese
1 1/4 cups shredded mozzarella cheese, divided
1 cup part-skim ricotta cheese
3 Tbsp chopped fresh parsley
1 lb penne pasta
2 tsp olive oil
1 medium red or yellow onion, chopped
4 cloves garlic, chopped
1 can (15 ounce) crushed tomatoes
1 can (8 oz) no-salt-added tomato sauce
1 tsp dried oregano
1 tsp dried rosemary
3/4 tsp salt
1/2 tsp red pepper flakes
1/4 tsp freshly ground black pepper
Vegetable Oil Cooking Spray
1/4 cup shredded Parmesan
  1. Pre-heat oven to 400 deg.
  2. Combine cottage cheese, 1/2 cup mozzarella, ricotta, and parsley in a bowl.
  3. Cook pasta until tender but firm; drain.
  4. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, 5 minutes. Add garlic; cook, stirring, 30 seconds more. Add tomatoes, sauce, oregano, rosemary, salt, pepper flakes, and pepper.  Bring to a boil; reduce heat; simmer until sauce thickens slightly, about 10 minutes.
  5. Add pasta; turn off heat. Stir in cheese-parsley mixture.
  6. Coat a 9x13 glass baking dish with cooking spray; transfer pasta mixture to dish. Top with remaining 3/4 cup mozzarella and Parmesan. Bake until heated through and cheese melts, about 30 minutes.

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