Mushroom Penne Bake

Name: Mushroom Penne Bake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings.
Cuisine: Asian Dinners, Asian Recipes, Asian Vegetarian Recipes, Indian Recipes, Italian Dinners, Italian Recipes, Italian Vegetarian Recipes
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

This is an easy, hearty and delicious meal for a chilly evening! Its cheesy goodness will have you going for seconds. Serve with salad and garlic bread. —Sue Aschemeier, Defiance, Ohio

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 of 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.

Reviews

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Average Rating:

Susan

Jan 23, 2019

Excellent!! Followed recipe, but substituted small curd cottage cheese for the ricotta. Made half a recipe
Tenajael

Apr 7, 2018

Very good. I halved it for the two of us, and adjusted for what I had on hand: leftover chicken sausage instead of mushrooms, added the last of the kale to the marinara, used large short penne. Easy to prepare, sort of a simplified lasagna.