Equipment
- 1 large mixing bowl
- 1 serving spoon
- 1 Grater
- 1 9-inch X 13-inch baking pan
- Aluminum Foil
Ingredients
- 24 oz spaghetti sauce, low sodium 1 can
- 2 cups water
- 15 oz fat-free cottage cheese
- 2 cups reduced-fat mozzarella cheese shredded
- 1/4 cup parmesan cheese
- 16 oz Whole wheat penne pasta uncooked
Instructions
- Wash hands with warm water and soap.
- Preheat oven to 400°F.
- Combine uncooked pasta sauce and water in a mixing bowl.
- Stir in ricotta, parmesan and 1 cup of the mozzarella.
- Add uncooked pasta to the mix.
- Spoon the pasta mixture into a 13 x 9 baking dish, cover with foil and bake for 55 min at 400°F.
- Remove foil and sprinkle with the remaining mozzarella cheese and bake for 5 more minutes. Let stand for 10 minutes before serving.
- Refrigerate any leftover pasta and use within 3 to 4 days.
Notes
Add extra nutrients by adding your favorite vegetable or a can of no salt added kidney beans.
Nutrition Facts
Baked Penne Pasta
Amount per 1 Serving
Calories
367
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
0.02
g
Monounsaturated Fat
0.3
g
Cholesterol
34
mg
11
%
Sodium
701
mg
30
%
Carbohydrates
39
g
13
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
30
g
60
%
Vitamin D
0.02
µg
0
%
Calcium
84
mg
8
%
Iron
0.1
mg
1
%
Potassium
76
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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