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1
Preheat oven to 400 degrees F.
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2
Combine the cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside.
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3
Cook pasta until tender but still firm, a minute or 2 less than the package directs.
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4
Drain.
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5
Heat the oil in the same pot over medium heat.
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6
Add the onion and cook stirring occasionally, until translucent, about 5 minutes.
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7
Add the garlic and cook for 30 seconds more.
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8
Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper.
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9
Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly.
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10
Return pasta to pot with sauce and turn off heat.
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11
Add cottage cheese mixture.
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12
Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan.
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13
Top with remaining 3/4 cup mozzarella and the parmesan.
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14
Bake until heated through and cheese is melted, 30 minutes.
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15
Calories 540; Total Fat 15 g; (Sat Fat 7 g, Mono Fat 3.5 g, Poly Fat 0.5 g) ; Protein 30 g; Carb 73 g; Fiber 9 g; Cholesterol 35 mg; Sodium 860 mg
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16
Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Phosphorus, Potassium
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17
Good source of: Riboflavin, Vitamin B6, Vitamin B12, Copper, Manganese, Selenium, Zinc
