Healthier Baked Penne

I use a mix of whole grain and regular penne, add mushrooms and spinach for extra fiber and vitamins, and replace full fat cheeses with their lower fat counterparts. Serve with extra marinara sauce and Parmesan cheese.
3 faves
Nutrition per serving    (USDA % daily values)
CAL
527
FAT
95%
CHOL
126%
SOD
54%
Uploaded by: County Lines Magazine

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Ingredients for 12 servings

½ Tb. butter

1 Tb. olive oil

1 lb. sliced white mushrooms

4 C. part-skim ricotta cheese

6 C. marinara or your favorite tomato sauce, divided, plus extra for serving

4 C. finely shredded part-skim mozzarella and Parmesan cheese, divided

1, 6-oz. package baby spinach

1 small bunch of basil, stems removed and leave cut into ribbons

4 C. cooked whole grain penne

4 C. cooked regular penne

Salt and pepper to taste

½ Tb. Italian herbs mix (oregano, basil, marjoram, thyme and rosemary) (optional)

Preparation

1.

Preheat oven to 350°. Grease a casserole dish (9x13x2) with olive oil or cooking spray.

2.

In a skillet, melt butter with olive oil over medium heat. Add a pinch of salt and sliced mushrooms. Stirring frequently, cook mushrooms for 3-5 minutes. Drain off liquid and set mushrooms aside.

3.

In a large bowl, mix together ricotta cheese, 4 C. marinara, 2 C. mozzarella and Parmesan, mushrooms, spinach and basil. Fold in penne. Add salt, black pepper and Italian herbs to taste.

4.

Spoon mixture into casserole dish. Spread 2 C. remaining marinara sauce on top. Sprinkle with remaining 2 C. shredded cheese. Cover loosely with aluminum foil. Bake for 25 minutes. Remove foil and bake for another 15 minutes until cheese is melted.

View instructions at
County Lines Magazine

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