Smoked Cheese Pasta Bake

recipe
This dish owes its creaminess to a layer of tangy sour cream. Make it on a Sunday afternoon, and enjoy leftovers for another meal during the week. Or you can assemble the casserole, refrigerate overnight, and bake shortly before serving.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 395
Caloriesfromfat 25 %
Fat 10.8 g
Satfat 7.5 g
Monofat 2 g
Polyfat 0.4 g
Protein 19.1 g
Carbohydrate 54.9 g
Fiber 4.4 g
Cholesterol 19 mg
Iron 2.5 mg
Sodium 419 mg
Calcium 310 mg

Ingredients

1 pound uncooked penne (tube-shaped pasta)
1 (26-ounce) jar fat-free marinara sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray
1 1/2 cups reduced-fat sour cream
1 cup (4 ounces) shredded smoked farmer or mozzarella cheese
1/4 cup chopped fresh basil
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Preparation

Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain.

Heat marinara sauce in a large saucepan over medium heat. Add salt, pepper, and spinach, stirring until blended; cook for 10 minutes, stirring occasionally. Remove from heat; stir in cooked pasta.

Spoon half of pasta mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine sour cream, smoked cheese, and basil; spread over pasta mixture in dish. Spoon the remaining pasta mixture over sour cream mixture; sprinkle evenly with Parmigiano-Reggiano. Bake at 350° for 25 minutes or until bubbly. Let stand for 10 minutes before serving.

Liz Zack,

Cooking Light

January 2007
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