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Baked Two-Cheese Penne with Roasted Pepper Sauce

Jim Bathie
Prep time 10 mins
Cook time 15 mins
Bake time 20 mins
Yield 4 servings

Ingredients

  • 8 ounces dried whole wheat penne
  • 2 tablespoons trans fat-free margarine
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup 1% low-fat milk
  • 1 ounce smoked Gouda, shredded (about 1/4 cup)
  • 2 ounces fontina cheese, shredded (about 1/2 cup)
  • 1/4 cup panko (Japanese breadcrumbs)
  • 1/2 cup roasted red bell pepper
  • 1 tablespoon plain Greek low-fat yogurt

Nutrition Information

  • calories 420
  • fat 14 g
  • satfat 6 g
  • monofat 4 g
  • polyfat 2 g
  • protein 17 g
  • carbohydrate 56 g
  • fiber 5 g
  • cholesterol 30 mg
  • sodium 570 mg
  • 2 g

How to Make It

  1. Heat oven to 350�. Coat an 8-inch square baking dish with cooking spray; set aside.

  2. Bring a large pot of water to a boil over high heat; add noodles, and cook 7 minutes or until al dente. Drain and set aside.

  3. Reduce heat to medium; add margarine, and cook until margarine melts. Add flour, salt, and pepper; cook 1 to 2 minutes until flour begin to brown. Stir in milk, 1/2 cup at a time, whisking well to ensure a smooth sauce. Stir in cheeses; whisk until completely melted. Stir in cooked noodles. Transfer mixture to prepared baking dish.

  4. Top noodles with breadcrumbs; bake at 350� for 20 minutes or until top begins to brown and cheese is bubbly.

  5. While noodles bake, place roasted bell pepper and yogurt in a blender or food processor; process until smooth. Drizzle over squares of baked noodles and serve.

The CarbLovers Diet