An easy, hearty, delicious meal for a chilly evening, penne’s cheesy goodness will have you going for seconds. Serve with salad and garlic bread.
—SUE ASCHEMEIER DEFIANCE, OH
PREP: 25 MIN. • BAKE: 25 MIN. • MAKES: 8 SERVINGS
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
1. Preheat oven to 350°. In a 6-qt. stockpot, cook pasta according to package directions. Drain and return to pot; cool slightly.
2. 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 of the mixture into a 13x9-in. baking dish coated with cooking spray.
3. Stir ricotta cheese and 1/2 cup mozzarella cheese into pasta; spoon over mushroom mixture. Spread with remaining mushroom mixture.
4. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, until bubbly, 25-30 minutes.
Per 1 cup: 353 cal., 11g fat (4g sat. fat), 30mg chol., 748mg sod., 44g carb. (10g sugars, 7g fiber), 20g pro.
Diabetic Exchanges: 3 starch, 2 lean meat, 1 fat.