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Four-Cheese Baked Penne With Romaine Hearts

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Four-Cheese Baked Penne With Romaine Hearts

Ingredients

  • 1 ½ small-curd low-fat cottage cheese
  • 1 8-ounce can no-salt-added tomato sauce
  • 1 cup part-skim ricotta cheese
  • 1 teaspoon dried oregano
  • 1 ¼ cups shredded part-skim mozzarella cheese
  • 1 teaspoon dried rosemary
  • 3 tablespoons chopped fresh parsley
  • ½ teaspoon crushed red pepper flakes
  • 1 pound whole-wheat penne
  • ¾ teaspoon salt
  • 2 teaspoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium onion, chopped
  • cooking spray
  • 4 cloves garlic, finely chopped
  • 1/4 cup shredded parmesan cheese (3/4 ounce)
  • 1 15-ounce can crushed tomatoes (preferably no-salt-added)
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