This Baked Penne recipe will
NOT
knock your socks off.
It will
NOT
knock your earrings off.
And it certainly will NOT
blow you away like some of those hurricane winds this weekend.
NOT
knock your socks off.
It will
NOT
knock your earrings off.
And it certainly will NOT
blow you away like some of those hurricane winds this weekend.
Instead,
this
Baked Penne will leave you fulfilled.
Where you still have energy to spare.
Yet not feel overstuffed at all.
How many pasta recipes can claim that??!?
This is one of the easiest Clean Eating recipes I make. I tend to make it a lot in the winter but you know, it's fine for summer and fall because it's a lighter pasta dish and so healthy and clean and kind to the waistline.
See, not many ingredients here. Very quick and easy. The hard part is stopping yourself from eating all the mozzarella cheese before it can be layered into the penne!
See, not many ingredients here. Very quick and easy. The hard part is stopping yourself from eating all the mozzarella cheese before it can be layered into the penne!
Baked Penne
Jan/Feb 2009 Clean Eating magazine
INGREDIENTS:
12 oz whole-wheat penne
3/4 lb thin asparagus, trimmed and cut into 2-inch pieces
Olive oil cooking spray
3/4 lb lean ground turkey breast
3 cups no-salt tomato sauce (such as Muir Glen)
1/2 tsp dried basil
1/4 tsp sea salt or coarse kosher salt
Freshly ground black pepper, to taste
4 oz. part-skim mozzarella cheese, grated (1 cup), divided
1/4 cup Parmigiano-Reggiano cheese, grated
INSTRUCTIONS:
ONE Preheat oven to 350 degrees. Bring a large pot of water to a boil and cook penne according to package directions. When pasta is 1 minute from being done, add asparagus and boil for 1 minute; drain and return to pot.
Jan/Feb 2009 Clean Eating magazine
INGREDIENTS:
12 oz whole-wheat penne
3/4 lb thin asparagus, trimmed and cut into 2-inch pieces
Olive oil cooking spray
3/4 lb lean ground turkey breast
3 cups no-salt tomato sauce (such as Muir Glen)
1/2 tsp dried basil
1/4 tsp sea salt or coarse kosher salt
Freshly ground black pepper, to taste
4 oz. part-skim mozzarella cheese, grated (1 cup), divided
1/4 cup Parmigiano-Reggiano cheese, grated
INSTRUCTIONS:
ONE Preheat oven to 350 degrees. Bring a large pot of water to a boil and cook penne according to package directions. When pasta is 1 minute from being done, add asparagus and boil for 1 minute; drain and return to pot.
TWO Meanwhile, coat a large skillet with cooking spray and heat to medium-high; add turkey and cook, stirring often, until lightly browned, about 7 minutes. Add tomato sauce, basil, garlic powder, salt and pepper, and simmer until heated through. 3 to 4 minutes.
THREE Add turkey meat sauce and penne and asparagus together, stir to combine.
FOUR Lightly coat a 2-QT baking dish with cooking spray; add 1/2 the penne mixture and sprinkle with 2/3 of the mozzarella.
Add remaining penne, then sprinkle remaining mozzarella and top with Parmesan-Reggiano.
Bake for 18-20 minutes or until cheese is melted.
Let it rest for 5 to 10 minutes before serving.
Try garnishing with fresh oregano or basil, if desired. (oops, Angie forgot that one.)
As I mentioned earlier, this dish will not knock your socks off
BUT it is
1. Easy on the taste buds, very mellow. Tasty but mellow.
2. Easy on the pocketbook.
3. And easy on the waistline.
Bon Apetit!
Have a great Monday!!!
Somebody's gonna be making Butterscotch Cheesecake Bars tonight.
Fat free.
NOT!
Hope I don't eat them all before taking a picture for you :)
Have a great Monday!!!
Somebody's gonna be making Butterscotch Cheesecake Bars tonight.
Fat free.
NOT!
Hope I don't eat them all before taking a picture for you :)
