INGREDIENTS
1 1/2 cups
cheese curd
1 1/4 cups
part-skim mozzarella
1 cup
part-skim ricotta
3 tbsp
fresh parsley
1 lb
whole-wheat penne
2 tsp
olive oil
1 medium
onion
4 cloves
garlic
15 ozs
canned tomatoes
8 ozs
tomato sauce
1 tsp
oregano
1 tsp
dried rosemary
3/4 tsp
salt
1/2 tsp
red pepper flakes
1/4 tsp
black pepper
1/4 cup
parmesan
1
romaine hearts