Four Cheese Mini Penne Bake Recipes

Steps:

• Preheat oven to 350°F.
• Cook pasta in boiling salted water according to package directions. Drain and rinse; set aside.
• Grease a 2-quart casserole.
• In a large saucepan, melt 2 tablespoons of the butter over medium heat. Add flour and cook, stirring, until bubbly.
• Gradually stir in the milk and continue cooking, stirring, until thickened.
• Add the Cheddar, Gruyere, Havarti cheeses, and half of the Parmesan cheese. Continue cooking, stirring, until cheeses have melted.
• Add salt, pepper, and nutmeg.
• Stir the drained pasta and cheese mixture together.
• Spoon pasta and cheese mixture into the prepared casserole.
• Put bread crumbs in a small bowl with the remaining Parmesan cheese and paprika. Melt the remaining tablespoon of butter and drizzle over the bread crumb mixture; toss to blend.
• Sprinkle the bread crumb mixture over the pasta.
• Bake for 25 to 30 minutes, until bubbly.
• Increase temperature to 400° and bake for about 8 to 10 minutes longer, until topping is browned.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
• Meanwhile, in 3-quart saucepan, stir together remaining ingredients except Cheddar cheese and parsley. Cook over medium heat 5 minutes, stirring frequently, until cheeses are melted. Remove from heat.
• Stir cooked pasta into cheese mixture. Spoon into baking dish. Sprinkle Cheddar cheese over top.
• Bake uncovered 20 minutes or until golden brown. Let stand 5 minutes before serving. Sprinkle with parsley.

Steps:

• Cook penne according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes and pepper. Bring to a boil. Remove from the heat; cool for 15 minutes., Preheat oven to 400°. Drain penne; add to sauce. Stir in cottage cheese, 1/2 cup mozzarella and all of the ricotta. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella., Bake, uncovered, 20-25 minutes or until bubbly.

Steps:

• Preheat oven to 400 degrees F.
• Combine the cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside. Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain.
• Heat the oil in the same pot over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat. Add cottage cheese mixture.
• Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 3/4 cup mozzarella and the parmesan. Bake until heated through and cheese is melted, 30 minutes.
• Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Phosphorus, Potassium
• Good source of: Riboflavin, Vitamin B6, Vitamin B12, Copper, Manganese, Selenium, Zinc

Steps:

• Heat oven to 400°.
• Combine cottage cheese, 1/2 cup mozzarella, ricotta and parsley in a bowl.
• Cook pasta until tender but still 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 a 9" x 13" glass baking dish with cooking spray; transfer pasta mixture to dish.
• Top with remaining 3/4 cup mozzarella and Parmesan.
• Bake until heated through and cheese melts.