Baked Two-Cheese Penne with Roasted Red Pepper Sauce

You'll love this twist on traditional macaroni and cheese, and so will your kids. Cheese adds fat-burning CLA.

Resistant Starch: 2g

Yield: 4 servings (serving size: 1/4 of penne and 2 tablespoons sauce)
Total:
Recipe from CarbLovers Diet

Recipe Time

Cook Time:
Prep Time:
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 433
  • Calories from fat: 0.0%
  • Fat: 16g
  • Saturated fat: 6g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 1g
  • Protein: 17g
  • Carbohydrate: 56g
  • Fiber: 5g
  • Cholesterol: 29mg
  • Sodium: 528mg

Ingredients

  • Cooking spray
  • 1 cup uncooked whole-wheat penne
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups 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 low-fat Greek yogurt

Preparation

  1. 1. Heat oven to 350°. Coat an 8-inch square baking dish with cooking spray; set aside.
  2. 2. Bring a large pot of water to a boil over high heat; add pasta, and cook 7 minutes or until al dente. Drain and set aside.
  3. 3. Reduce heat to medium, and add olive oil to pan. Add flour, salt, and pepper; cook 1–2 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 pasta. Transfer mixture to prepared baking dish.
  4. 4. Top pasta mixture with panko; bake at 350° for 20 minutes or until top begins to brown and cheese is bubbly.
  5. 5. While pasta mixture bakes, place roasted bell pepper and yogurt in a blender or food processor; process until smooth. Cut baked pasta evenly into 4 pieces, and place on 4 serving dishes; drizzle each serving with roasted red pepper sauce.
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