Baked Penne with Cheese and Vegetables

By bakers_delight85

This baked pasta dish is a good candidate for freezing. Allow the pasta to cool, then spoon 1- to 2-cup portions into microwave-safe freezer containers, sealing tightly. Defrost by microwaving for 4 minutes on high power, then transfer to a no-stick frying pan. Add several Tbsp. of chicken broth to prevent sticking, cover the pan and warm the pasta over medium heat, stirring frequently, until bubbly.

Ingredients

• 5 1/2 ounces uncooked penne
• 1 cup chopped onions
• 1 clove garlic, minced
• 2 cups diced zucchini
• 2 cups chopped cauliflower
• 1 can (15 ounces) reduced-sodium tomato sauce
• 2 tsp. dried Italian seasoning
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. salt (optional)
• 1 cup nonfat ricotta cheese
• 1/2 cup shredded reduced-fat sharp Cheddar cheese

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil. Add the pasta, onions and garlic. Cook for 5 minutes. Add the zucchini and cauliflower. Cook for 5 to 7 minutes, or until the pasta is just tender.
Drain and transfer to a large bowl. Stir in the tomato sauce, Italian seasoning, pepper and salt (if using).
Coat an 8"x12" baking dish with no-stick spray. Spread half of the pasta mixture in the dish. With a large spoon, arrange dollops of ricotta over the pasta and then spread them out with the back of the spoon to make a fairly even layer. Top with the remaining pasta mixture. Sprinkle with the Cheddar.
Bake for 12 to 15 minutes, or until the mixture is heated through.
Calories per serving: 304