"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Three-Cheese Penne Recipe

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This recipe for Three-Cheese Penne, by , is from Freezer Meals, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 (13.25-ounce) box whole wheat penne pasta (I like Barilla®)

1 teaspoon extra virgin olive oil

½ small onion, diced

1 tablespoon minced garlic

1 (23.25-ounce) jar Prego® Light Smart Traditional pasta sauce

½ teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon black pepper

½ cup low-fat cottage cheese

½ cup part-skim ricotta cheese

1½ cups shredded reduced-fat mozzarella cheese (I like Sargento®)

2 tablespoons chopped fresh parsley

Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to the package directions. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook until the onions have softened, 3 to 5 minutes.

Reduce the heat to low and pour in the pasta sauce. Stir in the basil, oregano, salt and pepper. Cover and cook for 5 to 7 minutes, stirring occasionally.

Preheat the oven to 350° F. Coat an 8x8-inch baking dish with cooking spray.

Meanwhile, in a medium bowl combine the cottage cheese, ricotta, and 1 cup of the mozzarella.

Remove the sauce from the heat and stir in the cooked pasta.

Transfer half of the pasta to baking dish. Evenly spread half of the cheese mixture on top. Then add the remaining pasta followed by the remaining cheese mixture. Sprinkle the remaining ½ cup mozzarella on top.

Bake uncovered for until the cheese is melted, 18 to 20 minutes.

Serve garnished with the parsley.

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