Italian Bake
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 366.1
- Total Fat: 10.5 g
- Cholesterol: 63.0 mg
- Sodium: 1,152.1 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 7.8 g
- Protein: 25.7 g
View full nutritional breakdown of Italian Bake calories by ingredient
Introduction
You can use any number of ingridients. I like zucchini but you can also use spinich or yellow squash. You can use any number of ingridients. I like zucchini but you can also use spinich or yellow squash.Number of Servings: 6
Ingredients
-
7oz whole wheat penne pasta
1 can S&W Italian stewed tomatoes
1 sm can tomato sauce (1 cup)
1 chopped yellow onion
3 minced cloves of garlic
1 tbs olive oil
2 oz mozzarella cheese
5oz part skim ricotta cheese (1/2 C)
2 medium zucchini chopped
1 package 16 oz ground turkey (low-fat) look for Italian seasoned if you can find it
Kosher salt to taste
Cayenne pepper to taste (if you like a kick)
Italian Seasoning
Nutmeg
White Wine ( if you care for it ... really makes the sauce amazing).
Directions
* Pre-heat oven to 375
1. Boil penne per directions on box. Strain and set aside.
2. chop zucchini, onion and garlic
3. In a large non-stick pan heat 1 tbs olive oil. Add onion and zucchini and saute for 10 mins. Add garlic and turn heat to low.
4. Add two cans stwed tomatos, 1/2 C white wine, kosher salt, Italian seasoning, cayenne pepper (if like kick). Stir and simmer for at least 10 mins.
5. In a separate non-stick pan cook ground turkey until cooked through. Combine into red sauce.
6. In a large bowl combine noodles with ricotta and a minch of nutmeg.
7. Spray 9x13 pan with non-stick and pour noodles into pan.
8. Cover with red sauce (which should not include turkey).
9. Cover with 2 oz. mozzarella.
10. Bake for 20-25 mins or until cheese is starting to brown on top.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KAM1983.
1. Boil penne per directions on box. Strain and set aside.
2. chop zucchini, onion and garlic
3. In a large non-stick pan heat 1 tbs olive oil. Add onion and zucchini and saute for 10 mins. Add garlic and turn heat to low.
4. Add two cans stwed tomatos, 1/2 C white wine, kosher salt, Italian seasoning, cayenne pepper (if like kick). Stir and simmer for at least 10 mins.
5. In a separate non-stick pan cook ground turkey until cooked through. Combine into red sauce.
6. In a large bowl combine noodles with ricotta and a minch of nutmeg.
7. Spray 9x13 pan with non-stick and pour noodles into pan.
8. Cover with red sauce (which should not include turkey).
9. Cover with 2 oz. mozzarella.
10. Bake for 20-25 mins or until cheese is starting to brown on top.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KAM1983.