Baked Penne

Printed from Crazy for Crust


*I use low-fat ingredients when possible. Joann uses regular. Both taste great!*

1 box of whole-wheat penne pasta (usually they are about 13.25 oz up to 16 oz per box)

1 cup sour cream

1 cup cottage cheese

4 cups mozzarella cheese, shredded (I recommend you buy the block of cheese and shred it yourself instead of using pre-shredded. It melts better.)

6 cloves of garlic, pressed in a garlic press

1 jar of pasta sauce (Both Joann and I prefer Newman's Own Sockaroni, but you can use any flavor or even your own homemade. You need 13-16 ounces.)

1. Preheat your oven to 375 degrees. Spray a 9x13 inch baking dish with cooking spray and set aside.

2. Cook the pasta according to package directions less 1-2 minutes. Your pasta should be a little al dente because it will continue cooking in the oven.

3. While the pasta is cooking, mix the sour cream, cottage cheese, garlic, sauce, and about 3 cups of the shredded mozzarella in a large bowl.

4. When pasta is done cooking, drain well. Add to sauce mixture and stir to combine. Pour into your baking dish. Top with the remaining shredded cheese. Bake for about 30 minutes and let stand for 10-15 minutes before eating.

You can make the dish ahead of time and store, covered, in the refrigerator overnight. Let it come to room temperature before baking, otherwise it will take longer to cook.

Source: my friend, Joann