Steps:
- 1. Cook penne according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes and pepper. Bring to a boil. Remove from the heat; cool for 15 minutes. 2. Drain penne; add to sauce. Stir in the cottage cheese, 1/2 cup mozzarella and all of the ricotta. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella. 3. Bake, uncovered, at 400° for 20-25 minutes or until bubbly Nutrition Facts: IV3 cups equals 523calories, 12 g fat (6 g saturated fat), 37mg cholesterol. 682 mg sodium, 72 g carbohydrate, 11 g fiber, 32 g protein.
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