Wednesday, October 14, 2009

Three Cheese Baked Penne

We served this at Scrap Pink & so many of you have asked for the
recipe that I thought I'd post it here.  It's from the May 2008
Cooking Light Magazine (my favorite!) and is a reader recipe.  Click here for the scoop at Cooking Light.

(My family eats this all the time in the's fast, it's easy & it's good for you!)

Three Cheese Baked Penne

2 1/2 cups uncooked whole wheat penne (about 8 ounces tube-shaped pasta)
Cooking spray
2 (4-ounce) links sweet turkey Italian sausage
1 cup finely chopped green bell pepper
1 1/2 teaspoons dried Italian seasoning
1 teaspoon crushed red pepper
1/8 teaspoon black pepper
10 grape or cherry tomatoes, halved
1 garlic clove, minced
Dash of salt
1 (8-ounce) can garlic-and-herb tomato sauce
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) crumbled goat cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Preheat oven to 350°.

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

3. Heat a large nonstick skillet over medium-high heat. Coat pan with
cooking spray. Remove casings from sausage. Add sausage to pan; cook 2
minutes, stirring to crumble. Add bell pepper and next 6 ingredients
(through salt) to pan; sauté 6 minutes or until bell pepper is tender.
Stir in tomato sauce. Reduce heat, and simmer 5 minutes. Add pasta to
pan, tossing gently to coat. Spoon pasta mixture into an 8-inch square
baking dish coated with cooking spray. Stir in mozzarella and goat
cheese; sprinkle with Parmesan. Bake at 350° for 7 minutes or until
bubbly and top is browned.

Wine note: I find whole wheat pasta often tastes best with red wine,
which underscores the earthiness of the hearty pasta. And, of course,
red wine and sausage is a match made in heaven. Try a Tuscan red: Villa
Antinori Toscana. It's a little richer and fuller than Chianti; the 2004
is $23. —Karen MacNeil

Yield:  6 servings (serving size: 1 1/4 cups)

326 (30% from fat); FAT 10.9g (sat 5.8g,mono 2.9g,poly 1g); IRON 3mg;
PROTEIN 20.8g; FIBER 4.9g

Cooking Light, MAY 2008


  1. Thanks for sharing! I loved this dish!!

  2. Me too! Thanks for sharing, it's on my menu for next week :-)