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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"How can anyone govern a nation that has 246 different kinds of cheese?"
-Charles de Gaulle, President of France

The refrigerator light goes on...

This is a creamy version of a Baked Ziti recipe. It is a similar recipe and not many more calories. It is still pretty healthy with only 19% of calories from fat, but if you are working on your weight you might eat a smaller portion.


 

Baked Penne

Servings: 6 | Serving size: 2.67 ounces pasta

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3.

Leftovers are great! They can be divided and placed in ziplock bags and frozen.

1 large yellow bell pepper
2 large red bell peppers
1 lb eggplant (cut into 1 inch cubes)
6 small shallots (peeled)
1 lb penne (whole wheat is best)
5 quarts water
1/4 cup egg substitute
1/4 cup flat leaf parsley (coarsely chopped)
2 Tbsp fresh oregano (coarsely chopped)
1 ounce pecorino-romano (grated)
1/4 tsp salt
pepper to taste
2 tsp unsalted butter
3 ounces fontina cheese (shredded)

Preheat the oven to 375°F.

Seed the peppers and cut into 1 inch squares. Place the eggplant, shallots and peppers in a roasting pan and lightly spray with olive oil. Place the roasting pan in the preheated oven and roast the vegetables until slightly soft (about 15 - 20 minutes).

While the vegetables are roasting bring 5 quarts of water to a boil and add the penne. Cook until slightly underdone (about 12 - 15 minutes). Drain.

Prepare a 12 oblong pan (pyrex is a good choice) by lightly spraying the inside with olive oil. Set aside. (Lining the pan with Release non-stick foil works well also).

Place the egg substitute, parsley, oregano, Romano cheese, salt and pepper in a glass or stainless steel bowl. Stir well and add the penne and butter. Toss the pasta to coat well.

Add the vegetables and fold together gently until well blended. Pour the ingredients into the prepared oblong pan.

Sprinkle the grated fontina over the top.

Bake at 375° for 15 - 20 minutes until the top is lightly browned.

Nutrition Facts

Serving size: 2.67 ounces pasta

Servings: 6

Amount Per Serving

Calories 446 Calories from Fat 79
% Daily Value
Total Fat 9g 14%
    Saturated Fat 5g 24%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 25mg 8%
Sodium 300mg 12%
Total Carbohydrates 74g 25%
    Dietary Fiber 9g 35%
    Sugars 11g
Protein 19g
Vitamin A 119% Vitamin C 369%
Calcium 18% Iron 23%
Vitamin K 55 mcg Potassium 822 mg
Magnesium 81 mg