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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 24 | ounces | 1% Cottage Cheese | 2 | large | eggs | 3 | ounces | grated parmesan | 16 | ounces | penne | 1 | teaspoon | salt | 2 | tablespoons | olive oil, extra virgin | 5 | cloves | garlic minced | 2 | cans , 15 oz (303 x 406) | tomato sauce, use 15 oz can | 1 | can (14 oz), ready-to-serve | Tomatoes, canned, organic, Del Monte | 1 | teaspoon | marjoram | 10 | tablespoons | basil, fresh, chopped | 1 | teaspoon | splenda no-calorie sweetener | 1/2 | teaspoon | black pepper, ground | 3/4 | teaspoon | Cornstarch | 8 | ounces | Cheese, mozzarella, part skim milk, low moisture | 3 | tablespoons | milk powder, nonfat |
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Steps
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Sequence
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Step
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| | 1 | Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven). | | 2 | Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper. | | 3 | Stir cornstarch, dry milk, into 8 ounces pureed cottage cheese in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce. | | 4 | Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes. | | 5 | Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve. |
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