- ½ cup onion, diced
- ½ tsp minced garlic
- 23.25 oz jar Pasta Sauce
- 12 oz package penne pasta
- ½ cup low-fat cottage cheese
- ½ cup part-skim ricotta cheese
- 2 cups low moisture, part-skim, shredded mozzarella cheese
Preheat oven to 375 degrees. Cook penne according to the package instructions for al denté, about 10 minutes. In a large skillet over medium heat, cook the onion and garlic until tender, about 3 minutes.
Turn down heat to medium-low. Add the entire jar of pasta sauce to the onion and garlic, stir.
Drain pasta and add to pasta sauce. In a medium size bowl combine cottage cheese, ricotta, 1½ cups of mozzarella and herbs. In a 9×13 pan, add ½ pasta mixture. Then spread all of the cheese mixture evenly on top. Next, layer the remaining pasta. Sprinkle the top with the rest of the shredded mozzarella.
Bake in the oven for 30 minutes.
This was really good but I don’t think there was any need for the added onion and garlic is you use a good pasta sauce.