Monday, January 17, 2011

Four Cheese Baked Penne

Last night hubs and I made something from Ellie Krieger.  She makes bad food healthy-er.

Finished Product.  I served with zucchini & yellow squash sauted in olive oil & garlic salt.


  • 1 pound whole-wheat penne
  • 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, divided
  • 3 tablespoons chopped parsley
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 (15-ounce) can low-sodium crushed tomatoes
  • 1 (8-ounce) can low-sodium tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon chili flakes
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray
  • 1/4 cup grated Parmesan (3/4 ounces)

**I used chopped spinach instead of the parsley.  I had some on hand and wanted to add another element of health.  I also used 2 teaspoons of jarred diced garlic instead of the cloves.


Preheat oven to 400 degrees F.
Combine the cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside. Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain.
Heat the oil in the same pot over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat. Add cottage cheese mixture.
Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 3/4 cup mozzarella and the Parmesan. Bake until heated through and cheese is melted, 30 minutes.

Everyone was starving by the time it was taken out of the oven.  They couldn't wait for me to take my picture. 
Reviews:  I thought it tasted healthy.  I don't like whole wheat pasta.  Hubs said "it was good".  14 year old said "It was really good".  We all had left overs today and last night 14 year old & son had seconds.  So it was a success.  I am picky :)  I think it would have tasted better with regular pasta.
**Here is where I got the recipe from:

  I want to get her SO EASY cookbook.  I have her The Food You Crave book.

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