- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 480.2
- Total Fat: 17.3 g
- Cholesterol: 26.7 mg
- Sodium: 586.8 mg
- Total Carbs: 59.7 g
- Dietary Fiber: 8.4 g
- Protein: 23.7 g
Baked Penne in Tomato and Cream Cheese SauceSubmitted by: LIS0707
IntroductionThis is a great comfort meal. The serving size looks huge, but don't forget that all your veges are already in there, so you don't need any sides with this! This is a great comfort meal. The serving size looks huge, but don't forget that all your veges are already in there, so you don't need any sides with this!
Penne (dry weight doubles when cooked, use 100 grams to get 200grams cooked)
Grapeseed Oil, 1tsp
Onions, raw, 1 medium (2-1/2" dia)(chopped)
Garlic, 3 cloves(chopped)
Carrots, raw, 160 grams (grated)
Tomatoes - chopped canned 400 gram(s)
Broccoli, fresh, 150 grams(finely chopped)
Dried birdseye red chili pepper 1 (finely chopped)
Spinach, fresh, 75 grams(baby leaves or chopped and wilted)
Mushrooms, fresh, 50 grams, (chopped)
Basil, 10 leaves (torn)
*Tararua - Cream Cheese - Lite, 60 gram(s)(remove)
Edam Cheese, 60 grams(remove)
If you're running short on time, you can just serve it up after combining the sauce and pasta, sprinkling the cheese on top, which will melt a little. Or if you want to cut some of the calories and fat, leave the grated cheese off altogether.
Heat oil in saute pan. Add onion and garlic, sauté, and add carrot after approx 2 minutes. Allow to cook down for a minute or two, then start adding the canned tomatoes a couple of tablespoons at a time, allow it to sizzle for the first couple of additions to concentrate the tomato flavour.
Add the broccoli, chilli pepper and the rest of the tomatoes, and allow to cook for a minute or two. Add the spinach, mushrooms, and basil. Finally, stir in the cream cheese.
Add the Pasta into the sauce, and stir through, then transfer to an oblong oven-proof dish, and sprinkle grated cheese over the top. Bake for approx 10-15 minutes at 200degC. Serve hot.
Serving Size: Makes 2 generous servings
Number of Servings: 2
Recipe submitted by SparkPeople user LIS0707.