Low Sodium Baked Penne Pasta
Indulge in the wholesome flavors of this Low Sodium Baked Penne Pasta, a hearty and healthy twist on classic comfort food. Perfect for those watching their sodium intake, this dish combines whole wheat penne with a vibrant medley of sautéed vegetables, including red bell pepper, zucchini, and onion, all enveloped in a fragrant, herb-seasoned tomato sauce made with no-salt-added ingredients. Creamy layers of part-skim ricotta and melty mozzarella cheese bring just the right touch of indulgence, while a hint of Parmesan adds a satisfying finish. Easy to prepare in under an hour, this baked pasta is ideal for family dinners, meal prep, or casual gatherings, offering a deliciously guilt-free way to enjoy Italian-inspired cuisine.
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Recipe Information
Ingredients
- 12 ounces Whole wheat penne pasta
- 2 tablespoons Olive oil
- 3 large Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 1 large Red bell pepper, chopped
- 1 medium Zucchini, diced
- 2 cups Unsalted tomato sauce
- 1 14.5-ounce can No-salt-added diced tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 cup Part-skim mozzarella cheese, shredded
- 1 cup Part-skim ricotta cheese
- 0.25 cup Grated Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of water to a boil. Add the whole wheat penne pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion becomes translucent, about 3-4 minutes.
Add the chopped red bell pepper and diced zucchini to the skillet. Cook for another 5 minutes until the vegetables are tender.
Stir in the unsalted tomato sauce and no-salt-added diced tomatoes. Mix in the dried oregano, dried basil, and black pepper. Let the sauce simmer for 10 minutes.
In a large mixing bowl, combine the cooked penne pasta, vegetable sauce, and fresh parsley, stirring until well coated.
In a separate bowl, mix the shredded mozzarella cheese and part-skim ricotta cheese.
In a lightly greased 9x13-inch baking dish, layer half of the pasta mixture. Spread half of the cheese mixture over the pasta. Repeat with the remaining pasta and cheese mixtures.
Sprinkle the grated Parmesan cheese evenly on top.
Cover the baking 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 bubbling and golden brown.
Allow the baked penne to cool for a few minutes before serving.
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1743 mg | 76% | |
| Total Carbohydrate | 331.5 g | 121% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 63.1 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1962 mg | 151% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 4874 mg | 104% | |
*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.
