Baked Two-Cheese Penne with Roasted Pepper Sauce

penne-roasted-peppers Recipe
Jim Bathie

Yield:

4 servings

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes
Bake: 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

The CarbLovers Diet

July 2010
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