Heart-Healthy Baked Penne Pasta

Indulge in the deliciously comforting flavors of "Heart-Healthy Baked Penne Pasta," a wholesome twist on a classic dish that's both satisfying and nutritious. This recipe features whole grain penne pasta paired with vibrant veggies like red bell pepper, zucchini, and fresh spinach, simmered in a rich tomato-based sauce seasoned with aromatic basil and oregano. Creamy low-fat ricotta and a blend of reduced-fat mozzarella and Parmesan cheeses add a luscious, cheesy layer while keeping it heart-smart. Baked to perfection, the golden, bubbly topping creates an irresistible finish. Perfect for busy weeknights or a cozy family dinner, this easy-to-make dish offers a healthy balance of fiber, protein, and flavor that everyone will love.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 ounces Whole grain penne pasta
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 3 Garlic cloves, minced
• 1 medium Red bell pepper, chopped
• 1 medium Zucchini, chopped
• 4 cups Spinach, fresh
• 14.5 ounces Canned diced tomatoes, no added salt
• 8 ounces Tomato sauce, no added salt
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.5 teaspoon Black pepper
• 1 cup Low-fat ricotta cheese
• 1.5 cups Reduced-fat mozzarella cheese, shredded
• 0.25 cup Grated Parmesan cheese
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the whole grain penne pasta in a large pot of boiling water until al dente, about 9-11 minutes. Drain and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.

Step 5

Add the chopped red bell pepper and zucchini to the skillet. Cook for an additional 5-7 minutes until the vegetables are tender.

Step 6

Stir in the fresh spinach and cook until wilted, about 2 minutes.

Step 7

Add the canned diced tomatoes and tomato sauce to the vegetable mixture. Stir in the dried basil, dried oregano, and black pepper. Simmer over low heat for 10 minutes to blend the flavors.

Step 8

In a large bowl, combine the cooked penne pasta and the vegetable sauce. Stir in the low-fat ricotta cheese until thoroughly mixed.

Step 9

Transfer half of the pasta mixture into a 9x13 inch baking dish. Spread half of the mozzarella cheese over the pasta.

Step 10

Repeat the layers with the remaining pasta mixture and top with the rest of the mozzarella cheese.

Step 11

Sprinkle the grated Parmesan cheese evenly over the top.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the cheese on top is bubbling and golden brown.

Step 13

Remove from the oven and let stand for 5 minutes. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	2399.2 grams (2399.2g)

Amount per serving	% Daily Value*
Calories	2749

Total Fat 96.20g	123%
Saturated Fat 41.30g	207%
Polyunsaturated Fat 4.00g
Cholesterol 204mg	68%
Sodium 3632mg	158%
Total Carbohydrate 334.00g	121%
Dietary Fiber 50.50g	180%
Total Sugars 43.60g
Protein 156.50g	313%

Vitamin D 0IU	0%
Calcium 2923mg	225%
Iron 27mg	152%
Potassium 6906mg	147%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 22.1%

Carbs: 47.2%