Three Cheese Baked Penne

By Angela-4

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

Preparation

Step 1

•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.