Site icon IN THE KITCHEN

Baked Penne Pasta

Eat Smart Idaho

italian pene pasta with tomato sauce and parmesan cheese au gratin on a glass baking tray and a wooden chopping board. white background top view

 

Print

Baked Penne Pasta

A very simple but tasty recipe.
Course Dinner, Main Course, Main dish
Prep Time 5 minutes
Cook Time 1 hour
Servings 8
Calories 367kcal

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

Calories: 367kcal | Carbohydrates: 39g | Protein: 30g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.3g | Cholesterol: 34mg | Sodium: 701mg | Potassium: 76mg | Fiber: 4g | Sugar: 2g | Vitamin A: 29IU | Vitamin D: 0.02µg | Calcium: 84mg | Iron: 0.1mg
Exit mobile version