This Baked Penne Florentine is easy, cheesy and oven-ready in just 20 minutes—and no one will believe you when you say it's a Healthy Living recipe.
What You Need
Original recipe yields 4 servings
2 cups whole wheat penne pasta, uncooked
1 can (14-1/2 oz.) diced tomatoes, undrained
2 Tbsp. tomato paste
1 tsp. dried oregano leaves
1 clove garlic, minced
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1 cup coarsely chopped fresh baby spinach leaves
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 350ºF.
Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, combine tomatoes, tomato paste, oregano and garlic.
Drain pasta; place in large bowl. Reserve 1/2 cup of the tomato mixture. Add remaining tomato mixture to pasta along with the ricotta, spinach and 1/2 cup shredded cheese; mix lightly.
Spoon pasta mixture into 8-inch square baking dish sprayed with cooking spray; top with reserved tomato mixture and remaining shredded cheese.
Bake 25 to 30 min. or until heated through.
Saving Tomato Paste
Leftover tomato paste can be frozen in a small container for future use in your favorite dishes, such as homemade chili or our Italian Chicken Simmer.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.