Four-Cheese Baked Penne

4 cups uncooked penne pasta
1 medium onion, chopped
2 tsp olive oil
4 garlic cloves, minced (I used 2 big ones)
1 can crushed tomatoes (I used diced)
1 can (8oz) tomato sauce
1 tbs dried parsley
1 tsp dried oregano
1 tsp dried rosemary, crushed
1/2 tsp crushed red pepper flakes
1/4 tsp pepper
1 1/2 cups (12oz) cottage cheese
1 1/4 cups (5oz) shredded mozzarella cheese
1 cup ricotta cheese
1/4 cup grated Parmesan cheese

Cook penne according to package, 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 heat and let cool for 15 minutes. Drain penne and add to sauce mixture, stir in the cottage cheese, 1/2 cup mozzarella, and all of the ricotta. Transfer to a 9x13 baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella. Bake uncovered at 400* for 20-25 minutes or until bubbly.

What I did different: I didn't have time to let the onion and tomato mixture cool, it still turned out good anyway. I drained the pasta and put it back in my 5qt pot and mixed everything in there. I had a 16oz cottage cheese and I didn't want to leave just a little bit in there so I used it all. It turned out just fine a bit more cheese never hurt anyone.

Nutrition Facts: 1 1/3 cups equals 523 calories, 12g fat (6g saturated fat), 37mg cholesterol, 682mg sodium, 72g carbohydrate, 11g fiber, 32g protein.