Smoked Cheese Pasta Bake

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

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Nutritional Information

Amount per serving
  • Calories: 395
  • Calories from fat: 25%
  • Fat: 10.8g
  • Saturated fat: 7.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 19.1g
  • Carbohydrate: 54.9g
  • Fiber: 4.4g
  • Cholesterol: 19mg
  • Iron: 2.5mg
  • Sodium: 419mg
  • Calcium: 310mg

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

  1. Preheat oven to 350°.
  2. Cook pasta according to package directions, omitting salt and fat. Drain.
  3. 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.
  4. 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.
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