Three-Cheese Baked Penne
Three-Cheese Baked Penne recipe
Cooking Light, May 2008
I really thought there should be more sauce to this recipe. I cooked the pasta al dente per the notes, but there really wasn’t a lot of liquid for them to continue cooking in. I would add more sauce the next time I made this.
I put it in the oven for 10 minutes, preheated mind you, and after 10 minutes it wasn’t hot and bubbly. I didn’t care. We ate it warm because I was tired of having the oven on with the heat outside.
Crumble the goat cheese REALLY WELL!! I didn’t do that and there were chunks that weren’t quite melted, but weren’t hard. Cook the green pepper until soft. I followed the directions, and there were some peppers that were still a little on the crispy side after baking. It did taste pretty good and I have enough sausage left over to make this recipe again. Then again, I’m not a huge fan of running the oven when it’s blazing hot outside so it may have to wait until fall. I’ll be looking into salads and cold meals next week.
Measuring cups and spoons
Knife
Cutting board
Saucepan
Large nonstick skillet
Casserole dish
Three-Cheese Baked Penne
Ingredients
- 2 teaspoons olive oil
- 1 ½ cups finely chopped onion (about 1 medium)
- 1 (12-ounce) package gluten-free brown rice penne (such as Tinkyada)
- ¼ cup cornstarch
- 4 cups 1% low-fat milk, divided
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon grated whole nutmeg
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- Cooking spray
- ½ cup (2 ounces) grated fresh Parmesan cheese
- ¼ cup panko-style breadcrumbs (such as Kinnikinnick)
Instructions
- Preheat oven to 375°.
- Heat oil in a medium Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring often.
- While onion cooks, cook pasta according to package directions, omitting salt and fat. Drain.
- Combine cornstarch and 1/2 cup milk in a small bowl. Add remaining 3 1/2 cups milk to onion; bring to a boil. Gradually stir in cornstarch mixture. Cook 2 minutes or until sauce thickens, stirring constantly. Remove from heat, and stir in salt, pepper, and nutmeg. Add cheddar and mozzarella cheeses, stirring with a whisk until cheeses melt. Stir in pasta. Pour pasta mixture evenly into 6 (2-cup) gratin dishes or ramekins coated with cooking spray.
- Combine Parmesan cheese and breadcrumbs; sprinkle over pasta mixture. Bake at 375° for 30 minutes or until sauce is bubbly and top is brown.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 263Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 17mgSodium 584mgCarbohydrates 37gFiber 2gSugar 12gProtein 16g
