Elie Krieger Free Healthy Recipe – Four-Cheese Baked Pasta

Four-Cheese Baked Penne with Romaine Hearts Mediterranean



Serving Size:

Makes 8 servings


  • 1 1/2 cups small-curd low-fat

    cottage cheese
  • 1 cup part-skim ricotta cheese
  • 1 1/4 cups shredded part-skim mozzarella cheese
  • 3 tablespoons chopped fresh parsley
  • 1 pound whole-wheat penne
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 15-ounce can crushed tomatoes (preferably no-salt-added)
  • 1 8-ounce can no-salt-added tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/4 cup shredded Parmesan cheese (3/4 ounce)
  • 1 recipe Romaine Hearts Mediterranean (recipe follows)


Preheat the oven to 400°F.

Combine the cottage cheese, ricotta cheese, 1/2 cup of the mozzarella, and the parsley in a bowl and stir to incorporate.

Cook the pasta in a large pot of boiling water until tender but still firm. Drain.

Heat the oil in the same pot over medium heat. Add the onion and cook, stirring occasionally, about 5 minutes. Add the garlic and cook, stirring for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, red pepper flakes, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the sauce thickens slightly, about 10 minutes. Add the pasta to the pot and turn off the heat. Stir in the cottage cheese-parsley mixture.

Spray a 9×13-inch glass baking dish with cooking spray, then transfer the pasta mixture to the dish. Top with remaining 3/4 cup of mozzarella and the Parmesan. Bake until heated through and the cheese is melted, 30 minutes. Serve with the romaine hearts.


Serving size: about 2 cups pasta and 1 romaine heart

Per serving: Calories 500 Total Fat 20 g Sat Fat 6 g Mono Fat 9.5 g Poly Fat 2 g Protein 24 g Carb 58 g Fiber 8 g Cholesterol 25 mg Sodium 900 mg

Excellent source of Calcium Fiber Phosphorus Protein Vitamin A Vitamin C Vitamin K

Good source of Copper Iodine Iron Manganese Potassium Riboflavin Selenium Vitamin B6 Vitamin B12

Romaine Hearts Mediterranean

Serving Size:

Makes 8 servings

I think about the phrase “work smarter, not harder” whenever I make this salad, because you get so much in terms of taste and presentation, but there is so little to do to make it happen.


  • 8 small hearts of romaine lettuce
  • 1/2 medium red onion, thinly sliced into rings
  • 1 1/4 cups Calamata olives
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


Cut each of the romaine lettuce hearts in half, leaving the stem end intact so the leaves stay together. Top each with a few rings of onions and place 4 olives in a small pile on each plate. In a small bowl, whisk together the oil, lemon juice and zest, oregano, salt, and pepper. Drizzle some dressing over each lettuce half and serve.


Serving size: 1 heart of romaine lettuce

All recipes are reprinted from So Easy: Luscious, Healthy Recipes for Every Meal of the Week. Reprinted by permission.

Article Posted 7 years Ago

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