1 lb. whole wheat penne
1 1/2 c. cottage cheese
1 c. ricotta
1 1/4 c. mozzarella
1/4 c. parmesan
4 c. marinara sauce, warmed
3 T. fresh parsley or fresh basil, chopped
1. Preheat oven to 400 degrees.
2. Boil penne until tender but still firm (2 minutes less than directions on package) & drain.
3. Combine cottage cheese, ricotta, & 1/2 c. of mozzarella & parsley/basil and marinara sauce in a large bowl. Add penne and toss to coat.
4. Place pasta mixture in a greased 9x13 baking dish. Top with remaining mozzarella and parmesan. Bake for 30 minutes.