Low Sodium Baked Penne Pasta

Experience the perfect balance of comfort and nutrition with this Low Sodium Baked Penne Pasta, a heart-healthy twist on a classic Italian favorite. Made with wholesome whole wheat penne, a medley of vibrant vegetables like zucchini and red bell pepper, and a rich tomato sauce crafted from unsalted ingredients, this dish is packed with flavor while keeping sodium in check. A luscious blend of part-skim mozzarella, ricotta, and Parmesan cheeses provides creamy indulgence without the guilt, while dried herbs and fresh parsley add aromatic depth. Ready in just over an hour, this family-friendly baked pasta recipe is ideal for busy weeknights or casual gatherings. Serve it alongside a crisp green salad for a satisfying, low-sodium meal everyone will love!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 12 ounces Whole wheat penne pasta
• 2 tablespoons Olive oil
• 3 large Garlic cloves, minced
• 1 medium Yellow onion, finely chopped
• 1 large Red bell pepper, chopped
• 1 medium Zucchini, diced
• 2 cups Unsalted tomato sauce
• 1 14.5-ounce can No-salt-added diced tomatoes
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 1 cup Part-skim mozzarella cheese, shredded
• 1 cup Part-skim ricotta cheese
• 0.25 cup Grated Parmesan cheese

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Bring a large pot of water to a boil. Add the whole wheat penne pasta and cook according to the package instructions until al dente. Drain and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion becomes translucent, about 3-4 minutes.

Step 4

Add the chopped red bell pepper and diced zucchini to the skillet. Cook for another 5 minutes until the vegetables are tender.

Step 5

Stir in the unsalted tomato sauce and no-salt-added diced tomatoes. Mix in the dried oregano, dried basil, and black pepper. Let the sauce simmer for 10 minutes.

Step 6

In a large mixing bowl, combine the cooked penne pasta, vegetable sauce, and fresh parsley, stirring until well coated.

Step 7

In a separate bowl, mix the shredded mozzarella cheese and part-skim ricotta cheese.

Step 8

In a lightly greased 9x13-inch baking dish, layer half of the pasta mixture. Spread half of the cheese mixture over the pasta. Repeat with the remaining pasta and cheese mixtures.

Step 9

Sprinkle the grated Parmesan cheese evenly on top.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 11

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden brown.

Step 12

Allow the baked penne to cool for a few minutes before serving.

Nutrition Facts

Serving size	(1769.2g)

Amount per serving	% Daily Value*
Calories	2538.2

Total Fat 82.7g	0%
Saturated Fat 32.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 180mg	0%
Sodium 1743.0mg	0%
Total Carbohydrate 331.5g	0%
Dietary Fiber 41.6g	0%
Total Sugars 63.1g
Protein 121.9g	0%

Vitamin D 0IU	0%
Calcium 1961.9mg	0%
Iron 20.3mg	0%
Potassium 4873.9mg	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: 29.1%

Protein: 19.1%

Carbs: 51.8%