1. DICE ½ CUP ONION AND MINCE 1 TBSP GARLIC.
2. MINCE 1 CUP OF FRESH PARSLEY. BE SURE TO REMOVE STEMS FIRST.
3. HEAT A POT ON THE STOVE OVER MEDIUM HICH HEAT.
4. SPRAY POT WITH NONSTICK COOKING SPRAY, THEN ADD DICED ONION AND COOK FOR 5 MIN.
5. ADD 1 TBSP GARLIC, 1 CUP MINCED FRESH PARSLEY, AND ITALIAN SEASONING THEN COOK ANOTHER MINUTE.
6. ADD GROUND BEEF TO THE PAN. COOK UNTIL ALL BEEF IS BROWNED AND COOKED THROUGH.
7. ONCE GROUND BEEF IS COOKED, ADD IN SPAGHETTI SAUCE AND CHICKEN BROTH. BRING TO A BOIL, THEN LOWER TO A SIMMER.
8. ADD PENNE PASTA TO THE POT AND COOK FOR 10 MIN.
9. IN A BLENDER, COMBINE COTTAGE CHEESE AND WHOLE MILK THEN BLEND UNTIL SMOOTH.
10. WHEN PASTA IS AL DENTE, REMOVE FROM HEAT THEN ADD IN COTTAGE CHEESE MIXTURE AND SHREDDED MOZZARELLA CHEESE. STIR UNTIL CHEESE IS MELTED.

For each serving: 

• 350 g pasta

• 1 Tbsp parmesan cheese on top
• 1 Tbsp chopped fresh parsley

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