Start by boiling a large pot of salted water. Add the 3/4 pound of whole-grain pasta and cook according to package instructions until al dente. Once cooked, drain and set aside.
In a skillet over medium heat, melt the tablespoon of butter or coconut oil. Add the chopped yellow onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
In a mixing bowl, combine the low-fat cottage cheese, ricotta cheese, Greek yogurt, and 1 cup of grated mozzarella. Add the chopped parsley and stir until well combined.
To the skillet with the sautéed onions and garlic, add the fire-roasted tomatoes and tomato sauce. Stir in the dried oregano, rosemary, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 5 minutes to meld the flavors.
Add the cooked pasta to the skillet with the sauce, tossing to coat. Fold in the baby spinach and cheese mixture, ensuring everything is evenly distributed.
Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a baking dish, topping it with the remaining cup of mozzarella and the grated Parmesan or Romano cheese. Bake for 20-25 minutes until bubbly and golden.
Remove from the oven and let it cool slightly. Garnish with additional parsley if desired and serve hot. Enjoy your Spicy Four Cheese Pasta with a side salad or some crusty bread.
