Low Fat Classic Cheesy Pasta Bake
Indulge in the comforting flavors of a timeless dish with this Low Fat Classic Cheesy Pasta Bake—perfect for those seeking a healthier twist on a family favorite. Made with wholesome whole wheat penne, creamy low-fat ricotta, and a golden topping of reduced-fat mozzarella and Parmesan, this pasta bake is as satisfying as it is nutritious. A hearty tomato sauce infused with garlic, onion, and aromatic herbs like oregano and basil adds depth of flavor, while vibrant baby spinach boosts the dish with added nutrients. With just 15 minutes of prep time and 35 minutes in the oven, this recipe is ideal for busy weeknights or cozy family dinners. Serve it on its own or pair it with a crisp green salad for a balanced, guilt-free comfort meal!
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Recipe Information
Ingredients
- 300 grams Whole wheat penne pasta
- 150 grams Low-fat ricotta cheese
- 100 grams Reduced-fat mozzarella cheese, shredded
- 30 grams Parmesan cheese, grated
- 500 grams Tomato sauce
- 2 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 100 grams Baby spinach
- 1 tablespoon Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (400°F).
Cook the whole wheat penne pasta in a large pot of boiling salted water until al dente, according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes, or until the onion is translucent and the garlic is fragrant.
Add the tomato sauce to the skillet, stirring in the dried oregano and basil. Season with salt and black pepper to taste.
Let the sauce simmer for about 5 minutes before adding the baby spinach. Stir the spinach into the sauce until wilted, approximately 2 minutes.
Remove the sauce from heat, and gently mix in the low-fat ricotta cheese, ensuring it's evenly distributed throughout the sauce.
Combine the cooked pasta with the sauce in the skillet or a large mixing bowl, making sure the pasta is well coated with the sauce.
Transfer the pasta and sauce mixture into a baking dish. Sprinkle the reduced-fat mozzarella cheese evenly over the top, followed by the grated Parmesan cheese.
Bake in the preheated oven for 20 minutes, or until the cheese on top is melted and golden brown.
Allow the pasta bake to cool for a few minutes before serving. Enjoy your low-fat cheesy pasta bake!
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 4838 mg | 210% | |
| Total Carbohydrate | 278.3 g | 101% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 46.7 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1791 mg | 138% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3455 mg | 74% | |
*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.
