Low Fat Cheesy Baked Penne
Indulge guilt-free with this Low Fat Cheesy Baked Penne, a wholesome twist on classic comfort food that's bursting with vibrant flavors and nutritious ingredients. Featuring whole wheat penne pasta, perfectly sautéed garlic, onion, zucchini, and red bell pepper, this dish is elevated with a savory tomato-herb sauce spiced with oregano, basil, and a hint of red pepper flakes. Creamy low-fat ricotta is paired with melted mozzarella and a sprinkle of Parmesan for a satisfying cheesy finish, all baked to golden perfection. Ready in just an hour, this hearty, healthy casserole is ideal for family dinners or meal prep, delivering all the indulgence with fewer calories. Keywords: low-fat baked pasta, cheesy penne recipe, healthy comfort food, whole wheat pasta recipes.
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Recipe Information
Ingredients
- 300 grams whole wheat penne pasta
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves
- 1 medium onion
- 1 medium red bell pepper
- 1 medium zucchini
- 1 cup low-fat ricotta cheese
- 1.5 cups low-fat mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 400 grams canned diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Cook the whole wheat penne pasta according to the package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium heat.
Mince the garlic and chop the onion, red bell pepper, and zucchini into small pieces.
Add the garlic and onion to the skillet and sauté until the onion is translucent, about 3-4 minutes.
Add the bell pepper and zucchini to the skillet and cook until softened, about 5 minutes.
Stir in the canned diced tomatoes, oregano, basil, red pepper flakes, salt, and black pepper. Let it simmer for 10 minutes.
In a large bowl, mix the cooked penne pasta with the tomato and vegetable sauce, and half of the mozzarella cheese.
Transfer the pasta mixture to a lightly greased baking dish.
Drop spoonfuls of the low-fat ricotta over the pasta evenly and sprinkle the remaining mozzarella and Parmesan cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Let the baked penne cool for a few minutes before serving. Enjoy your delicious, low-fat cheesy baked penne!
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 6897 mg | 300% | |
| Total Carbohydrate | 276.6 g | 101% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 48.1 g | ||
| Protein | 144.2 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2440 mg | 188% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3330 mg | 71% | |
*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.
