This is another recipe you can feel much better about eating. So much for that 1,000 calorie dish at your typical Italian restaurant. Don’t get me wrong, everything in moderation, but here you have flavor and mine is better for your waistline. It is a lower-fat version of a classic and the whole-wheat penne works great here. You can make this creamy, low-fat, calcium-rich meal a day ahead—just chill and bake before serving. You gotta love that!
- 1 1/2 cups small-curd lowfat cottage cheese
- 1 1/4 cups shredded part-skim mozzarella, divided
- 1 cup part-skim ricotta
- 3 tablespoons chopped fresh parsley
- 1 pound whole-wheat penne
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 1 can (15 oz) crushed tomatoes
- 1 can (8 oz) no-salt-added tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 3/4 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil cooking spray
- 1/4 cup shredded Parmesan
- Serve with a simple plate of greens
- Heat oven to 400°. Combine cottage cheese, 1/2 cup mozzarella, ricotta and parsley in a bowl. Cook pasta until tender but still firm; drain.
- 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. Add pasta; turn off heat. Stir in cheese-parsley mixture.
- Coat a 9 x 13 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, 30 minutes.
- Serve with a Salad of your choice:)