ELLIE KRIEGER, SO EASY (JOHN WILEY & SONS, INC)
1 1/2 cups small-curd low-fat cheese
1 cip part-skim ricotta cheese
1 1/4 cups shredded part-skim mozzarella cheese
3 tablespoons chopped fresh parsley
1 pound whole-wheat penne
2 teaspoons olive oil
1 medium onion, chopped
4 cloves garlic, finely chopped
1 15-ounce can crushed tomatoes (preferably no-salt-added)
1 8-ounce can no-salt-added tomato sauce
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspon crushed red pepper flakes
3/4 teaspoon salt
1/4 teaspon freshly ground black pepper
Preheat the oven to 400° F.
Combine the cottage cheese, ricotta cheese, ½ cup of the mozzarella, and the parsley into a bowl and stir to incorporate.
Cook the pasta in a large pot of boiling water until tender but still firm. Drain.
Heat the oil in the same pot over medium heat. Add the onion and cook, stirring occasionally, about five minutes. Add garlic and cook, stirring for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, red pepper flakes, salt, and pepper.
Bring to a boil, then reduce the heat and simmer until the sauce thickens slightly, about 10 minutes. Add the pasta to the pot and turn off the heat. Stir in the cottage cheese-parsley mixture.
Spray a 9x13-inch glass baking dish with cooking spray, then transfer the pasta mixture to the dish. Top with remaining 3/4 cup of mozzarella and the Parmesan. Bake until heated through and the cheese is melted, 30 minutes. Serve with the romaine hearts.