Heart-Healthy Baked Penne Pasta
Indulge in the comforting flavors of Italian cuisine with this **Heart-Healthy Baked Penne Pasta** recipe, a wholesome twist on a classic favorite. Made with nutrient-rich whole grain penne, vibrant vegetables like spinach, zucchini, and red bell pepper, and a savory tomato-based sauce enriched with aromatic basil and oregano, this dish delivers big on flavor while prioritizing your wellness. Creamy low-fat ricotta, gooey reduced-fat mozzarella, and a sprinkle of Parmesan create a luscious cheesy topping that bakes to perfection, while olive oil adds a heart-healthy touch. Ideal for a family dinner or meal prep, this 375°F-baked pasta dish is packed with fiber, protein, and essential nutrients—all in under an hour. Garnished with fresh parsley, it's a guilt-free comfort food that pairs beautifully with a crisp green salad or roasted vegetables. Perfect for those seeking a satisfying yet health-conscious Italian-inspired meal!
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Recipe Information
Ingredients
- 12 ounces Whole grain penne pasta
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 Garlic cloves, minced
- 1 medium Red bell pepper, chopped
- 1 medium Zucchini, chopped
- 4 cups Spinach, fresh
- 14.5 ounces Canned diced tomatoes, no added salt
- 8 ounces Tomato sauce, no added salt
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 1 cup Low-fat ricotta cheese
- 1.5 cups Reduced-fat mozzarella cheese, shredded
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole grain penne pasta in a large pot of boiling water until al dente, about 9-11 minutes. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
Add the chopped red bell pepper and zucchini to the skillet. Cook for an additional 5-7 minutes until the vegetables are tender.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Add the canned diced tomatoes and tomato sauce to the vegetable mixture. Stir in the dried basil, dried oregano, and black pepper. Simmer over low heat for 10 minutes to blend the flavors.
In a large bowl, combine the cooked penne pasta and the vegetable sauce. Stir in the low-fat ricotta cheese until thoroughly mixed.
Transfer half of the pasta mixture into a 9x13 inch baking dish. Spread half of the mozzarella cheese over the pasta.
Repeat the layers with the remaining pasta mixture and top with the rest of the mozzarella cheese.
Sprinkle the grated Parmesan cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese on top is bubbling and golden brown.
Remove from the oven and let stand for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 3632 mg | 158% | |
| Total Carbohydrate | 334.0 g | 121% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 43.6 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2923 mg | 225% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 6906 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
