Three Cheese Baked Penne

Photo by Angela C.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 15

    ounce(s) part-skim ricotta cheese

  • 4

    ounce(s) (1 1/4 cups) shredded part-skim mozzarella cheese, shredded

  • 1

    ounce(s) (1/2 cup) Parmesan cheese, grated

  • 1

    teaspoon(s) olive oil

  • 3

    clove(s) garlic, crushed with press

  • 1/4

    teaspoon(s) crushed red pepper

  • 1

    can(s) (28-ounce) crushed tomatoes

  • 2

    sprig(s) basil

  • 1/4

    cup(s) finely chopped basil leaves

  • Salt

  • Pepper

  • 1

    box(es) (13- to 14.5-ounce) whole wheat penne

  • 1

    pound(s) green beans, trimmed, cut in half

Directions

•Preheat oven to 400 degrees F. In bowl, combine cheeses. •In 12-inch skillet, heat oil on medium. Add garlic and red pepper; cook 30 seconds. Stir in tomatoes, basil sprigs, and 1/4 teaspoon salt. Heat to boiling, then reduce heat to simmer 20 minutes. Discard basil sprigs. •Meanwhile, heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt and pasta; cook 5 minutes less than minimum time that label directs, stirring. Add beans; cook 4 minutes. Reserve 1/2 cup pasta water. Drain pasta and beans; return to pot. If tomato sauce is too thick, stir in reserved pasta water. To pasta in pot, stir in tomato sauce, chopped basil, and 1/4 teaspoon each salt and black pepper. •Spoon half of pasta mixture into 3-quart shallow baking dish. Dollop with half of cheese mixture. Repeat. Cover with foil; bake 10 minutes. Uncover; bake 10 minutes or until cheese has melted.

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