Four-Cheese Baked Penne

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Ingredients

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

1 recipe Romaine Hearts Mediterranean

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