Baked Penne with Summer Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 ounces Barilla uncooked penne1 tablespoon olive oil 2 cups chopped yellow squash1 cup chopped zucchini 1/2 cup chopped onion 2 cups chopped tomato 2 garlic cloves, minced1 cup (4 ounces) shredded part-skim mozzarella cheese, divided2 tablespoons chopped fresh basil2 teaspoons chopped fresh oregano3/4 teaspoon salt, divided1/8 teaspoon crushed red pepper1/4 cup (2 ounces) part-skim ricotta cheese1 large egg white, lightly beaten (optional, not in nutritional count)Cooking spray
Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
Serving Size: makes 4-1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user DASOTA.11.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
Serving Size: makes 4-1.5 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user DASOTA.11.
Nutritional Info Amount Per Serving
- Calories: 277.7
- Total Fat: 10.7 g
- Cholesterol: 20.0 mg
- Sodium: 268.5 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 4.4 g
- Protein: 16.2 g
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