Heart-Healthy Milano Gratin
Elevate your weeknight dinners with this sumptuous yet nutritious Heart-Healthy Milano Gratin! This wholesome recipe combines the earthy richness of whole grain penne pasta with a vibrant mix of sautéed zucchini, cherry tomatoes, spinach, and aromatic red onion. A creamy sauce made from fat-free ricotta, low-sodium vegetable broth, and a touch of lemon zest brings freshness and flavor while keeping it heart-friendly. Topped with a golden layer of Parmesan and whole wheat breadcrumbs, this dish is baked to perfection, delivering a delightful crunch in every bite. Ready in under an hour, this Mediterranean-inspired gratin is the perfect way to indulge without guilt—packed with nutrients and brimming with robust flavors. Ideal for health-conscious foodies seeking easy, heart-healthy recipes that don’t skimp on taste!
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Recipe Information
Ingredients
- 250 grams Whole grain penne pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 medium Red onion, thinly sliced
- 1 medium Zucchini, sliced into half moons
- 250 grams Cherry tomatoes, halved
- 100 grams Baby spinach
- 200 grams Fat-free ricotta cheese
- 250 milliliters Low-sodium vegetable broth
- 1 teaspoon Oregano, dried
- 1 teaspoon Basil, dried
- 0.5 teaspoon Black pepper, freshly ground
- 1 teaspoon Lemon zest
- 40 grams Parmesan cheese, grated
- 50 grams Whole wheat breadcrumbs
Instructions
Preheat oven to 180°C (350°F).
Cook whole grain penne pasta in a large pot of boiling water until al dente, about 8-10 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced red onion, and sauté until softened, about 3 minutes.
Add sliced zucchini and continue to cook for another 5 minutes until it begins to soften.
Stir in halved cherry tomatoes and cook for another 3 minutes.
Add baby spinach and cook until wilted, about 2 minutes. Remove from heat.
In a large bowl, mix the cooked vegetables with the cooked pasta.
In a separate bowl, whisk together fat-free ricotta cheese, low-sodium vegetable broth, dried oregano, dried basil, black pepper, and lemon zest.
Pour ricotta mixture over the pasta and vegetables, and gently toss to coat evenly.
Transfer the mixture to a baking dish, spreading evenly.
Sprinkle the top with grated Parmesan cheese and whole wheat breadcrumbs.
Bake in the preheated oven for 15-20 minutes, until the top is golden and the gratin is heated through.
Let cool for a few minutes before serving warm.
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1379 mg | 60% | |
| Total Carbohydrate | 266.4 g | 97% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 28.4 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1240 mg | 95% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2475 mg | 53% | |
*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.
