Taste of Home
Creamy Skinny Pasta Casserole
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Baked pasta is a favorite potluck dish, so I altered some of the ingredients in my traditional recipe to make it lower in calories. Try this
healthy pasta recipe with ground beef, too! —Andrea Bolden, Unionville, Tennessee
Ingredients
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12 ounces uncooked whole wheat penne pasta
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1 pound lean ground chicken
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1 small onion, finely chopped
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1 teaspoon garlic powder, divided
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1 teaspoon Italian seasoning
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 can (14-1/2 ounces) diced tomatoes, undrained
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3 ounces reduced-fat cream cheese
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1/2 cup reduced-fat sour cream
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1 cup shredded part-skim mozzarella cheese, divided
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Optional: Minced fresh parsley and crushed red pepper flakes
Directions
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1.
Preheat oven to 400°. Cook pasta according to package directions for al dente. Drain, reserving 1/3 cup pasta water; return all to pot.
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2.
Meanwhile, in a large skillet, cook and crumble chicken with onion, 1/2 teaspoon garlic powder and remaining seasonings over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes; bring to a boil. Add to pasta; toss to combine. Transfer to a 13x9-in. baking dish coated with cooking spray.
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3.
Mix cream cheese, sour cream, 1/2 cup mozzarella cheese and remaining garlic powder. Drop mixture by tablespoonfuls over pasta. Sprinkle with remaining mozzarella cheese.
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4.
Bake, uncovered, until cheese is melted, 8-10 minutes. If desired, sprinkle with parsley and pepper flakes.
Nutrition Facts
1-2/3 cups: 445 calories, 13g fat (6g saturated fat), 78mg cholesterol, 559mg sodium, 49g carbohydrate (6g sugars, 7g fiber), 33g protein.
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