This Vegetarian 3-Cheese Penne is almost even better the next day. Don’cha love leftovers??? The caesar salad makes a great side for this dish as well.
Servings : 4
Ingredients
Vegetarian 3-Cheese Penne
- 1 lb 100% whole wheat pasta penne
- 1 tsp onion powder
- 1 jar marinara 24 oz.
- 1 Tbsp bottled minced garlic
- 1/2 cup cottage cheese
- 1/2 cup ricotta cheese
- 1 1/2 cup mozzarella grated
- 10 leaves fresh basil chopped
Caesar Salad
- 1 head romaine lettuce chopped
- 2 roma tomato sliced
- 20 Kalamata olives pitted
- parmesan cheese freshly grated
- 3 slices 100% Whole Grain Bread with no high fructose corn syrup
- 2 Tbsp extra virgin olive oil
Homemade croutons
- 1 tsp garlic powder
- 1 tsp salt
- 2 Tbsp bottled minced garlic
- 2 1/2 Tbsp lemon juice
Caesar Dressing
- 2 1/2 Tbsp lime juice
- 2 Tbsp rice vinegar
- 1 1/2 Tbsp extra virgin olive oil
- 2 Tbsp parmesan cheese grated
- 2 tsp ground mustard
- 1 tsp Bragg Liquid Aminos
- 1/4 tsp pepper
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Instructions
Vegetarian 3-Cheese Penne
- Preheat oven to 350. Coat 8X8 baking dish with cooking spray. Cook pasta according to package directions. Drain. Combine cottage cheese, ricotta, and 1 c. mozzarella. Stir pasta with sauce. Stir in onion powder and garlic. Add half the pasta mixture to the prepared baking dish. Top with half the cheese mixture. Top with remaining pasta. Top with remaining cheese. End with remaining mozzarella. Bake at 350 for 18-20 minutes.
Caesar Salad
- Place romaine, tomatoes, and olives in 4 bowls. Top with dressing and croutons.
Homemade croutons
- Preheat oven to 400. Cube bread. Toss bread with olive oil. Arrange cubes on a baking sheet. Sprinkle with garlic and salt. Bake at 400 for 15 min. 4 servings.
Caesar Dressing
- Combine all ingredients in a blender. Blend until smooth.
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