Low Fat Classic Baked Pasta
Indulge guilt-free with this Low Fat Classic Baked Pasta, a wholesome twist on a beloved comfort food favorite. This recipe combines tender whole wheat penne pasta with a rich, flavorful tomato sauce made from garlic, onion, and juicy diced chicken breast, enhanced with aromatic oregano and basil. A blend of creamy low-fat ricotta and ooey-gooey shredded mozzarella tops off this meal, creating a satisfying bake without the excess calories. Whole grains, lean protein, and vibrant red bell peppers make this dish as nutritious as it is delicious, with only 20 minutes of prep and 35 minutes of cooking time. Perfect for feeding a crowd, this baked pasta is finished with fresh parsley, adding a burst of color and brightness to every serving. Whether you’re looking for a healthier family dinner or a meal-prep friendly option, this hearty, oven-baked pasta is sure to please!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Whole wheat penne pasta
- 1 tablespoon Olive oil
- 3 cloves Garlic
- 1 medium Onion
- 200 grams Skinless boneless chicken breast
- 1 medium Red bell pepper
- 120 grams Low-fat ricotta cheese
- 60 grams Low-fat mozzarella cheese, shredded
- 400 grams Canned crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 190°C (375°F).
Cook the whole wheat penne pasta in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Finely chop the garlic and onion, then add them to the skillet, sautéing for about 2 minutes until the onion becomes translucent.
Dice the chicken breast into small cubes and add them to the skillet. Cook for about 5-6 minutes, or until the chicken is cooked through and no longer pink.
Chop the red bell pepper and add it to the skillet, cooking for another 3 minutes.
Stir in the canned crushed tomatoes, dried oregano, dried basil, salt, and ground black pepper. Simmer the sauce for 10 minutes, allowing the flavors to meld together.
In a large mixing bowl, combine the cooked pasta with the tomato sauce and mix well.
Add the low-fat ricotta cheese, stirring until the mixture is evenly incorporated.
Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the top with the shredded low-fat mozzarella cheese.
Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and lightly golden.
Remove the baked pasta from the oven and let it cool for a few minutes.
Garnish with freshly chopped parsley before serving. Enjoy your low-fat classic baked pasta with family or friends!
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 2300 mg | 100% | |
| Total Carbohydrate | 234.0 g | 85% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 39.6 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1059 mg | 81% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3627 mg | 77% | |
*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.
