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Baked Two-Cheese Penne with Roasted Pepper Sauce Photo by: Jim Bathie

Baked Two-Cheese Penne with Roasted Pepper Sauce

Health JULY 2010

  • Yield: 4 servings
  • Cook time: 15 Minutes
  • Prep time: 10 Minutes
  • Bake: 20 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 420
  • Fat: 14g
  • Saturated fat: 6g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 2g
  • Protein: 17g
  • Carbohydrate: 56g
  • Fiber: 5g
  • Cholesterol: 30mg
  • Sodium: 570mg
  • Rs: 2g

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Baked Two-Cheese Penne with Roasted Pepper Sauce Recipe