INGREDIENTS
3/4 lb
whole-grain rice pasta
1 1/2 cs
low fat cottage cheese
1/2 c
ricotta cheese
1/2 c
greek yogurt
2 cs
part-skim mozzarella
1/4 c
fresh parsley
2 cs
baby spinach
1 T
coconut oil
1 small
yellow onion
2 Ts
garlic
1/2 t
red pepper flakes
14 1/2 ozs
canned tomatoes
8 ozs
tomato sauce
1 1/2 ts
oregano
1 t
dried rosemary
1 t
salt
6 Ts
romano cheese
4 servings
pepper