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Baked Penne Florentine
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Baked Penne Florentine

55 Min(s)
25 Min(s) Prep
30 Min(s) Cook
Healthy Living
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
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4 servings
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
1
Heat oven to 350ºF.
2
Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, combine tomatoes, tomato paste, oregano and garlic.
3
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.
4
Spoon pasta mixture into 8-inch square baking dish sprayed with cooking spray; top with reserved tomato mixture and remaining shredded cheese.
5
Bake 25 to 30 min. or until heated through.
Kitchen Tips
Tip 1
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.
Nutrition
Calories
370
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 500mg
22%
Total Carbohydrates 48g
17%
Dietary Fibers 7g
25%
Sugars 7g
14%
Protein 25g
50%
Vitamin A
35%
Vitamin C
25%
Calcium
70%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* 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.
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