Baked Vegetable Penne

makes 6 servings

  • 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.

Be Sociable, Share!

Leave a Reply

Your email address will not be published. Required fields are marked *