Four Cheese Pasta

Four Cheese Pasta
2 oz FG penne

Sauce:
2 TB ff cottage cheese
1 TB part-skim ricotta cheese
1/2 TB shredded part-skim mozzarella cheese

1/2 teaspoon olive oil
1/2 medium onion, chopped
1 cloves garlic, finely chopped
1/4 cp low-sodium crushed tomatoes
1/4 cp low-sodium tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon chili flakes
salt, pepper
1 TB grated Parmesan

Preheat toaster oven to 400 degrees F. Cook the pasta according to instructions, but slightly undercook (ca. 10min). Drain. Combine the cottage cheese, ricotta, and mozzarella in a bowl and stir with a fork and set aside.

Heat the oil in a larger saute pan over medium heat. Add the garlic and cook for 30 seconds. 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 cheese mix and pasta to saute pan, and mix gently. Spray a small baking dish, and transfer pasta mixture to baking dish. Top with the parmesan, and bake until heated through and cheese is melted, 20 minutes.

1 dinner entree + 1 veggie