Sunday, April 12, 2015

Baked Penne

Sometimes you need a good, cheesy pasta dish that's easy to put together, feeds a crowd (or a couple of hungry people), tastes amazing and qualifies for Meatless Monday. This Baked Penne is just that. Go heavy on the broccoli and light on the cheese and this is a healthy, no guilt, indulgent dinner. Bonus points for using whole wheat pasta.

baked penne

2 cups whole wheat penne
1 head broccoli florets, cut into bite size pieces (about 5 cups)
2 tablespoons olive oil
1/2 cup chopped onions
2 cloves garlic, chopped
1 teaspoon oregano
1 15 ounce can tomato sauce
2 tablespoons tomato paste
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella

Steam broccoli until tender but still firm. Rinse in cold water and set aside. Cook pasta according to package instructions until al dente. Stir ricotta cheese into pasta and set aside.

Heat oil in a medium pot on medium high heat; add onion and cook until translucent.  Add garlic and oregano; cook one minute more. Stir in tomato sauce and tomato paste and heat through.

Preheat oven to  350 degrees. In an oven-proof baking dish layer sauce, pasta, broccoli and cheeses. (I got 2 layers, starting with sauce and ending with cheese.) Place baking dish on a cookie tray. Bake for 25 minutes. 

All this and a can of tomato sauce.

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