Rating: 4 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Whole-wheat pasta holds up well in this cheesy, saucy pasta bake.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light June 2015

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Read the full recipe after the video.

Recipe Summary

Yield:
Serves 4 (serving size: about 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl; reserve 1/2 cup cooking liquid.

  • Place panko, 1 tablespoon garlic, 1/4 teaspoon salt, black pepper, beef, and egg in a bowl, stirring just until combined. Shape beef mixture into 12 (1-inch) meatballs. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add meatballs to pan; cook 5 minutes, turning to brown on all sides. Add remaining 1 tablespoon garlic; cook 30 seconds. Add reserved 1/2 cup cooking liquid, remaining 1/4 teaspoon salt, 3 tablespoons basil, crushed red pepper, and tomatoes to pan. Reduce heat to medium; cover and simmer 15 minutes.

  • Stir pasta into tomato mixture; spread evenly in skillet. Sprinkle cheese over top; broil 1 minute or until cheese melts. Sprinkle with remaining 1 tablespoon basil.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

474 calories; fat 16.2g; saturated fat 5.7g; mono fat 6.7g; poly fat 1.4g; protein 31g; carbohydrates 47g; fiber 7g; cholesterol 106mg; iron 6mg; sodium 415mg; calcium 212mg.
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