Low Fat Classic Baked Pasta

Indulge in the comforting flavors of "Low Fat Classic Baked Pasta," a healthier twist on an Italian favorite that's perfect for weeknight dinners or family gatherings. This recipe combines hearty whole wheat penne with a rich tomato-based sauce simmered with tender chicken, garlic, onions, and red bell peppers. Creamy low-fat ricotta and a sprinkle of melted mozzarella add just the right amount of indulgence without the guilt. Highlighted by fragrant dried herbs like oregano and basil, this baked dish is packed with flavor and nutrients in every bite. Quick to prepare in just under an hour, this lighter pasta bake is a satisfying, wholesome meal that serves four. Serve it fresh from the oven with a garnish of chopped parsley for a vibrant touch. Perfect for those seeking low-fat, high-flavor comfort food!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 250 grams Whole wheat penne pasta
• 1 tablespoon Olive oil
• 3 cloves Garlic
• 1 medium Onion
• 200 grams Skinless boneless chicken breast
• 1 medium Red bell pepper
• 120 grams Low-fat ricotta cheese
• 60 grams Low-fat mozzarella cheese, shredded
• 400 grams Canned crushed tomatoes
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 190°C (375°F).

Step 2

Cook the whole wheat penne pasta in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain and set aside.

Step 3

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Step 4

Finely chop the garlic and onion, then add them to the skillet, sautéing for about 2 minutes until the onion becomes translucent.

Step 5

Dice the chicken breast into small cubes and add them to the skillet. Cook for about 5-6 minutes, or until the chicken is cooked through and no longer pink.

Step 6

Chop the red bell pepper and add it to the skillet, cooking for another 3 minutes.

Step 7

Stir in the canned crushed tomatoes, dried oregano, dried basil, salt, and ground black pepper. Simmer the sauce for 10 minutes, allowing the flavors to meld together.

Step 8

In a large mixing bowl, combine the cooked pasta with the tomato sauce and mix well.

Step 9

Add the low-fat ricotta cheese, stirring until the mixture is evenly incorporated.

Step 10

Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the top with the shredded low-fat mozzarella cheese.

Step 11

Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and lightly golden.

Step 12

Remove the baked pasta from the oven and let it cool for a few minutes.

Step 13

Garnish with freshly chopped parsley before serving. Enjoy your low-fat classic baked pasta with family or friends!

Nutrition Facts

Serving size	(1334.4g)

Amount per serving	% Daily Value*
Calories	1892.2

Total Fat 47.3g	0%
Saturated Fat 16.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 276.1mg	0%
Sodium 2300.1mg	0%
Total Carbohydrate 234.0g	0%
Dietary Fiber 30.1g	0%
Total Sugars 39.6g
Protein 133.0g	0%

Vitamin D 0IU	0%
Calcium 1059.1mg	0%
Iron 16.0mg	0%
Potassium 3626.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.5%

Protein: 28.1%

Carbs: 49.4%