Four-Cheese Baked Penne

So my girlfriend and I are both certified pasta freaks, which, given our new-found devotion to eating healthy can obviously lead to some issues... When I found this recipe on pinterest it not only looked delicious but made claims of being healthier than it looked.  So we gave it a try and it turned out awesome!  Here's a link to the recipe and here's what you'll need:

• 1 1/2 cups small-curd fat free cottage cheese
• 1 1/4 cups shredded part-skim [or fat free] mozzarella
• 1 cup part-skim [or fat free] ricotta
• 1 pound whole-wheat penne
• 2-3 teaspoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 can (15 oz) crushed tomatoes
• 1 can (8 oz)  tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 3/4 teaspoon salt
• 1/2 teaspoon red pepper flakes [or chili powder]
• 1/4 teaspoon freshly ground black pepper
• Olive oil cooking spray
• 1/4 cup shredded Parmesan

We followed the recipe almost exactly except using canola oil instead of olive oil.  Its very straightforward, given that two clutzes like ourselves were able to make it turn out well.  One thing worth noting is that instead of adding all of the cheese into the mix and baking, you need to save some for topping it later!  We added all the cheese at once and it got a little clumpy, but it still tasted great.  Overall, this is a keeper, and if you're looking for a tasty and easy pasta dish that's high in protein, this one is worth trying.