Low Sodium Classic Baked Pasta
Satisfy your comfort food cravings with this Low Sodium Classic Baked Pasta, a wholesome twist on a family favorite. Made with hearty whole wheat penne, a robust tomato sauce featuring no-salt-added crushed tomatoes, fragrant garlic, and Italian herbs, this recipe delivers bold flavors without the excess sodium. Creamy part-skim ricotta and a blend of reduced-sodium mozzarella and Parmesan give it that indulgent, cheesy finish, while fresh parsley adds a vibrant burst of color. Perfectly baked until golden and bubbly, this crowd-pleasing dish is easy to prepare, with a prep time of just 20 minutes and enough servings for a gathering. Ideal for heart-healthy eating or anyone seeking great taste with less salt, it’s a deliciously satisfying meal the whole family will love!
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Recipe Information
Ingredients
- 12 ounces whole wheat penne pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, no salt added
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon black pepper
- 1 cup part-skim ricotta cheese
- 1 large egg
- 0.25 teaspoon freshly ground black pepper
- 2 cups mozzarella cheese, shredded, reduced sodium
- 0.5 cup Parmesan cheese, shredded, reduced sodium
- 0.25 cup fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large pot of boiling water, cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add olive oil. Saute the onions until translucent, about 5 minutes.
Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the crushed tomatoes, basil, oregano, red pepper flakes, and black pepper. Bring to a simmer and let cook for 10 minutes, stirring occasionally.
In a small bowl, mix together the ricotta cheese, egg, and a pinch of black pepper until smooth.
In a large mixing bowl, combine the cooked pasta, prepared tomato sauce, and ricotta mixture. Stir until well combined.
Transfer the pasta mixture into a 9x13-inch baking dish. Sprinkle the shredded mozzarella cheese and Parmesan cheese evenly over the 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 bubbly and golden brown.
Garnish with freshly chopped parsley before serving.
Serve hot and enjoy your low sodium classic baked pasta!
Nutrition Facts
Calories |
3305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.1 g | 182% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2785 mg | 121% | |
| Total Carbohydrate | 333.6 g | 121% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 53.6 g | ||
| Protein | 190.1 g | 380% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 4107 mg | 316% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 4897 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.
