- 8 oz whole grain penne, dry
- 2 teaspoons olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 3 cups sliced mushrooms
- 2 bell peppers (any color), sliced
- 1 zucchini, chopped
- 1 teaspoon Italian seasoning
- 2 cups low sodium marinara sauce
- 2 cups part skim shredded mozzarella cheese
- 1/8 teaspoon each: salt and pepper
Preheat oven to 450 F. Cook pasta al dente according to package directions. Drain cooked pasta and set aside.
In a nonstick skillet heated with oil, sauté garlic and onion for 2-3 minutes. Add mushrooms, bell peppers, zucchini and Italian seasoning; cook 4-5 minutes, until vegetables are cooked.
Toss the cooked vegetables with pasta, marinara sauce, 1 cup shredded cheese, salt and pepper. Pour pasta mixture into a 9 by 13-inch pan. Top with remaining 1 cup cheese and bake for 15-20 minutes, until cheese browned and melted.
Nutrition facts per serving: 349 calories, 12 g total fat, 5 g saturated fat, 230 mg sodium, 45 g total carbohydrates, 3 g fiber, 18 g protein
BALANCE IT OUT: Serve this delicious pasta with a side salad for a satisfying balanced meal.