Meatless Four Cheese Baked Penne


4.5 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 129.4
  • Total Fat: 1.2 g
  • Cholesterol: 6.3 mg
  • Sodium: 397.4 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 9.3 g

View full nutritional breakdown of Meatless Four Cheese Baked Penne calories by ingredient
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Number of Servings: 10

Ingredients

    16 oz. Penne Pasta
    1/4 cup 1% milk
    1/4 cup Parmesan cheese
    8 oz. non-fat ricotta cheese
    8 oz. non-fat mozzarella cheese
    15 oz can diced tomatoes
    8 oz. tomato sauce
    4 cups cubed zucchini

Directions

Preheat oven to 350 degrees. Stir together ricotta, half of the mozzarella, Parmesan, and milk into a large bowl. Stir in cooked pasta and remaining ingredients. Spoon mixture into a greased 2 to 3 quart baking dish. Place the remaining mozzarella cheese on top. Bake in 350 degree oven for 30 minutes. Makes 10 one cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user CARTOONA.

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Very good! I'll definitely be making this again! - 2/13/10

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  • Very Good
    1 of 1 people found this review helpful
    Subbed spinach for the zucchini, will be making this one again! - 2/11/10

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  • Incredible!
    1 of 1 people found this review helpful
    Its very good ty for sharing. I add chicken on days when my protein is low but it doesn't need it to be a winning dish. - 8/1/09

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  • Incredible!
    1 of 1 people found this review helpful
    This is a great casserole to make ahead and heat just before company arrives. It's colorful and makes a nice presentation. I used a can of garlic and onion flavored tomatoes instead of the regular kind. It's soooo tasty and will certainly be a family favorite from now on! - 9/23/08

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  • I also subbed spinach for zucchini. I added some onion, garlic, oregano, and basil to boost the flavor. I will make this again as well. Both husband and daughter enjoyed this as well. - 11/20/12

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