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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 284.3
  • Total Fat: 7.0 g
  • Cholesterol: 31.2 mg
  • Sodium: 538.2 mg
  • Total Carbs: 41.5 g
  • Dietary Fiber: 6.0 g
  • Protein: 20.5 g

View full nutritional breakdown of Baked Spinach and Zuccini Penne calories by ingredient
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Baked Spinach and Zuccini Penne

Submitted by: KEEPTRYINGAZ

Introduction

This is a creamy and delicious baked pasta with plenty of veggies, and no meat! It's simple to prepare and a real crowd pleaser. This is a creamy and delicious baked pasta with plenty of veggies, and no meat! It's simple to prepare and a real crowd pleaser.
Number of Servings: 10

Ingredients

    1 whole egg
    8 oz (2 cups) reduced fat or 2% milk mozzarella cheese, shredded
    15 oz low fat ricotta cheese
    1/4 cup grated parmesan cheese
    3 cups or 1 jar basil and tomato pasta sauce
    14.5 package Smart Taste Penne Rigate pasta
    3 cups fresh spinach, chopped
    3 cups fresh zuccini, quartered and sliced

Directions

Preheat oven to 350 degrees.

Spray or lightly oil a 13x9 baking dish, preferrably glass or ceramic.

Prepare pasta according to package directions for very firm pasta. When pasta is ready drain and set aside to cool slightly.

While preparing pasta chopped vegetables and set aside.

Combine in a large bowl ricotta, egg, 1 1/4 cups of mozzarella cheese, and parmesan cheese. Mix well. Add vegetables 1 1/2 cups of pasta sauce and combine lightly.

Pour about 3/4 cup of pasta sauce in the bottom of the baking dish.

Now add zuccini, spinach and pasta to the cheese and sauce mixture. Stir lightly to just barely combine the mixture and pour into baking dish. Smooth lightly with spoon. Top with remaining 3/4 cup of pasta sauce then sprinkle with remaining 3/4 cup mozzarella cheese.

Bake at 350 degrees for 30-45 minutes until bubbly. Remember that reduced fat cheese does not always brown as full fat cheese does so watch for the pasta to bubble underneath the cheese.

Cool slightly, cut into squares and serve.

Makes 8 large servings at 7 WW points or 10 modest servings at 5 WW points.

Number of Servings: 10

Recipe submitted by SparkPeople user KEEPTRYINGAZ.






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