This is an easy, hearty and delicious meal for a chilly evening! Its cheesy goodness will have you going in for seconds. Serve with salad and garlic bread. —Sue Aschemeier, Defiance, Ohio
Mushroom Penne Bake
Mushroom Penne Bake
Prep Time
25 min
Cook Time
25 min
Yield
8 servings
Ingredients
- 1 package (12 ounces) whole wheat penne pasta
- 1 tablespoon olive oil
- 1 pound sliced baby portobello mushrooms
- 2 garlic cloves, minced
- 1 jar (24 ounces) marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 2 cups reduced-fat ricotta cheese
- 1 cup shredded part-skim mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
Directions
- Preheat oven to 350°. In a 6-qt. stockpot, cook pasta according to package directions. Drain and return to pot; cool slightly.
- In a large skillet, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Add garlic; cook 1 minute. Stir in marinara sauce and seasonings. Spread half the mixture into a 13x9-in. baking dish coated with cooking spray.
- Stir ricotta cheese and 1/2 cup mozzarella cheese into pasta; spoon over mushroom mixture. Spread with remaining mushroom mixture.
- Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, until bubbly, 25-30 minutes.
Nutrition Facts
1 cup: 353 calories, 11g fat (4g saturated fat), 30mg cholesterol, 748mg sodium, 44g carbohydrate (10g sugars, 7g fiber), 20g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 fat.
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