Four-Cheese Baked Penne with Romaine Heart Salad and Braised Brussell Sprouts

Ok, so it's holiday season and there is food EVERYWHERE. Beginning with thanksgiving and rolling right through the new year, there is delicious, fatty food to eat to your heart's content. I've been actively trying to prevent gaining the normal 10-15 pounds I normally pack on during the holiday season, by going to kickboxing religiously and by cooking slightly more healthy meals.

I found the above recipe in my Self magazine (they actually have recipe ideas that don't taste like cardboard). I added the brussel sprouts cuz I love 'em, but I'm a veggie freak, so you can add whatever side you would like. This isn't a mind boggling decadent meal, but it tastes pretty darn good for being "low-fat". And because it makes 8 servings, you can make this for the work week or for people coming over.

Every month I get a Self magazine. I read it, pretend I'm going to try out the exercises, cut all the recipes out and stick 'em on the fridge. How many recipes do I actually try? Not very many, but every time I look at them I feel guilty for not making them and paying for a magazine that I don't use. So here is attempt #1. Baby steps people.

Four-Cheese Baked Penne
from SELF magazine: http://www.self.com/fooddiet/recipes/2009/11/four-cheese-baked-penne

INGREDIENTS
1 1/2 cups small-curd lowfat cottage cheese
1 1/4 cups shredded part-skim mozzarella, divided
1 cup part-skim ricotta
3 tablespoons chopped fresh parsley
1 pound whole-wheat penne
2 teaspoons olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 can (15 oz) crushed tomatoes
1 can (8 oz) no-salt-added tomato sauce
1 teaspoon dried oregano
1 teaspoon dried rosemary
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
Vegetable oil cooking spray
1/4 cup shredded Parmesan

Heat oven to 400 degrees. Combine cottage cheese, 1/2 c mozzarella, ricotta and parsley in a bowl.

Mmmm. Cheese.

Cook pasta until tender, but firm; drain. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, 5 minutes. Add garlic; cook, stirring, 30 seconds more. Add tomatoes, sauce, oregano, rosemary, salt, pepper flakes, and pepper. Bring to a boil; reduce heat; simmer until sauce thickens slightly (about 10 minutes). Add pasta; turn off heat. Stir in cheese-parsley mixture.


Coat 9x13 baking dish with cooking spray; transfer pasta mixture to dish. Top with remaining 3/4 c mozzarella and parmesan. Bake until heated through and cheese melts, 30 minutes.

Serve next to some halved and braised brussel sprouts and a romaine heart salad with kalamata olives, red onions and a dressing of your choice.
Ta dah! Easy as pie. Which actually isn't that easy to make. I know. I've managed to fuck up some pies in my time. Enjoy!