Heart-Healthy Milano Gratin

Savor the wholesome flavors of our Heart-Healthy Milano Gratin, a guilt-free twist on a classic Italian comfort dish. This nutritious recipe combines fiber-packed whole grain penne with a vibrant medley of sautéed zucchini, cherry tomatoes, and baby spinach, all tossed in a creamy, protein-rich fat-free ricotta blend infused with fragrant dried oregano, basil, and a hint of lemon zest. Topped with a satisfying crunch of whole wheat breadcrumbs and a sprinkling of Parmesan cheese, this baked gratin offers a golden, crispy finish. Perfect as a weeknight dinner or meal-prep option, it’s low in sodium, packed with vegetables, and irresistibly delicious. Ready in just under an hour and serving up to four, this heart-healthy dish makes a flavorful addition to your go-to healthy pasta recipes.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 250 grams Whole grain penne pasta
• 2 tablespoons Olive oil
• 3 cloves Garlic, minced
• 1 medium Red onion, thinly sliced
• 1 medium Zucchini, sliced into half moons
• 250 grams Cherry tomatoes, halved
• 100 grams Baby spinach
• 200 grams Fat-free ricotta cheese
• 250 milliliters Low-sodium vegetable broth
• 1 teaspoon Oregano, dried
• 1 teaspoon Basil, dried
• 0.5 teaspoon Black pepper, freshly ground
• 1 teaspoon Lemon zest
• 40 grams Parmesan cheese, grated
• 50 grams Whole wheat breadcrumbs

Directions

Step 1

Preheat oven to 180°C (350°F).

Step 2

Cook whole grain penne pasta in a large pot of boiling water until al dente, about 8-10 minutes. Drain and set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced red onion, and sauté until softened, about 3 minutes.

Step 4

Add sliced zucchini and continue to cook for another 5 minutes until it begins to soften.

Step 5

Stir in halved cherry tomatoes and cook for another 3 minutes.

Step 6

Add baby spinach and cook until wilted, about 2 minutes. Remove from heat.

Step 7

In a large bowl, mix the cooked vegetables with the cooked pasta.

Step 8

In a separate bowl, whisk together fat-free ricotta cheese, low-sodium vegetable broth, dried oregano, dried basil, black pepper, and lemon zest.

Step 9

Pour ricotta mixture over the pasta and vegetables, and gently toss to coat evenly.

Step 10

Transfer the mixture to a baking dish, spreading evenly.

Step 11

Sprinkle the top with grated Parmesan cheese and whole wheat breadcrumbs.

Step 12

Bake in the preheated oven for 15-20 minutes, until the top is golden and the gratin is heated through.

Step 13

Let cool for a few minutes before serving warm.

Nutrition Facts

Serving size	1491 grams (1491.0g)

Amount per serving	% Daily Value*
Calories	1801

Total Fat 50.20g	64%
Saturated Fat 14.30g	72%
Polyunsaturated Fat 2.70g
Cholesterol 48mg	16%
Sodium 1379mg	60%
Total Carbohydrate 266.40g	97%
Dietary Fiber 33.10g	118%
Total Sugars 28.40g
Protein 86.90g	174%

Vitamin D 0IU	0%
Calcium 1240mg	95%
Iron 18mg	100%
Potassium 2475mg	53%

*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: 24.2%

Protein: 18.6%

Carbs: 57.1%