High Protein Baked Penne Pasta
Indulge in this hearty and nutritious High Protein Baked Penne Pasta, a satisfying twist on the classic baked pasta dish that's packed with flavor and nourishment. Featuring whole wheat penne for added fiber, tender chicken breast, and protein-rich crumbled tofu, this dish is designed to fuel your body while delighting your taste buds. The rich, tomato-based sauce is infused with garlic, red onion, and Italian herbs, while the addition of fresh baby spinach adds a touch of vibrant color and nutrients. Topped with melty mozzarella and golden Parmesan cheese, this baked pasta is comfort food at its finest. Perfect for meal prep or a family dinner, this easy-to-make recipe delivers a balanced, protein-packed meal in just under an hour.
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Recipe Information
Ingredients
- 300 grams whole wheat penne pasta
- 200 grams extra firm tofu
- 250 grams chicken breast
- 100 grams baby spinach
- 400 grams canned crushed tomatoes
- 150 grams mozzarella cheese
- 50 grams Parmesan cheese
- 1 medium red onion
- 3 units garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon mixed Italian herbs
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Preheat your oven to 180°C (350°F).
Bring a large pot of salted water to a boil. Add the whole wheat penne pasta and cook until al dente, according to package instructions. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Dice the chicken breast into small cubes. Add them to the skillet, cooking until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil if needed, then add diced red onion and minced garlic cloves. Sauté until the onion becomes translucent and the garlic is fragrant, about 3 minutes.
Crumble the extra firm tofu into small pieces and add to the skillet along with the cooked chicken. Stir in the canned crushed tomatoes, mixed Italian herbs, salt, and black pepper. Simmer for about 5 minutes.
Add the baby spinach to the skillet and let it wilt for another 2-3 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked penne pasta with the sauce from the skillet. Mix until the pasta is well-coated.
Transfer the pasta mixture into a baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and sprinkle the grated Parmesan cheese over the top. Return to the oven to bake for an additional 5 minutes, or until the cheese is melted and slightly golden.
Remove from oven and let the baked penne pasta rest for a few minutes before serving. Enjoy your high protein baked penne pasta!
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 3984 mg | 173% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 36.8 g | ||
| Protein | 200.1 g | 400% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3242 mg | 249% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 4223 mg | 90% | |
*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.
