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Four-Cheese Baked Penne

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“This creamy, lowfat, calcium-rich meal can be made a day ahead—just chill and bake before serving. Serving size is approximate.”
1hr 20mins
1 casserole

Ingredients Nutrition


  1. Heat oven to 400°.
  2. Combine cottage cheese, 1/2 cup mozzarella, ricotta and parsley in a bowl.
  3. Cook pasta until tender but still firm; drain.
  4. Heat oil in a large pot over medium heat.
  5. Add onion and cook, stirring occasionally, 5 minutes.
  6. Add garlic; cook, stirring, 30 seconds more.
  7. Add tomatoes, sauce, oregano, rosemary, salt, pepper flakes and pepper.
  8. Bring to a boil; reduce heat; simmer until sauce thickens slightly, about 10 minutes.
  9. Add pasta; turn off heat.
  10. Stir in cheese-parsley mixture.
  11. Coat a 9" x 13" glass baking dish with cooking spray; transfer pasta mixture to dish.
  12. Top with remaining 3/4 cup mozzarella and Parmesan.
  13. Bake until heated through and cheese melts.

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