Three-Cheese Baked Penne

By -
from Cooking Light, May 2008, page 144

The crushed red pepper gave this dish a nice little kick, and the goat cheese lent a nice creaminess.

Serves 6

2-1/2 cups uncooked whole wheat penne
cooking spray
2 (4-ounce) links sweet turkey Italian sausage
1 cup finely chopped green bell pepper (we used red)
1-1/2 teaspoons dried Italian seasoning
1 teaspoon crushed red pepper
1/8 teaspoon black pepper
10 grape or cherry tomatoes, halved
1 garlic clove, minced
dash of salt
1 (8-ounce) can garlic-and-herb tomato sauce (we used garlic and onion)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) crumbled goat cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese.

1. Preheat oven to 350.

2. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 2 minutes, stirring to crumble (we cooked it until it was brown all the way through). Add bell pepper and next 6 ingredients (through salt) to pan; saute 6 minutes or until bell pepper is tender. Stir in tomato sauce. Reduce heat, and simmer 5 minutes. Add pasta and sausage to pan, tossing gently to coat. Spoon pasta mixture into an 8-inch square baking dish coated with cooking spray. Stir in mozzarella and goat cheese; sprinkle with Parmesan. Bake at 350 for 7 minutes or until bubbly and top is browned.

Calories: 326 (30% from fat)
fat: 10.9g (sat 5.8g, mono 2.9g, poly 1g)
Protein: 20.8g
Carb 38.9g
Fiber 4.9g
Cholesterol: 47mg
Iron: 3mg
Sodium: 641mg
Calcium: 211mg

Comments

Anonymous said…
This looks delicious - and easy. I can't wait to try it tonight.
1:41 PM
Anonymous said…
This was good. I made it last night for dinner tonight, and it reheated well. We left out the red pepper flakes, so Gaby would eat it (and my heartburn wouldn't keep me up all night).
6:56 PM
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