Instructions

• Preheat oven to 375°F.
• Bring a large pot of water to a boil and cook the penne according to package directions until al dente. Drain well.
• In a large bowl or in the drained pasta pot, stir together the 24-ounce jar of pasta sauce, 8 ounces cottage cheese, 8 ounces sour cream, and the 5 cloves of pressed garlic until evenly combined.
• Add the drained penne to the sauce mixture and stir to coat. Stir in 2 cups of the shredded mozzarella.
• Spread the pasta mixture evenly in a 9×13-inch baking dish. Sprinkle the remaining 2 cups of shredded mozzarella evenly over the top.
• Bake in the preheated 375°F oven for 15–25 minutes, or until the casserole is hot all the way through and the cheese is melted and bubbly.
• Remove from the oven and let rest a few minutes before serving. Store any leftovers in an airtight container in the refrigerator for up to 3 days.