5-Ingredient Whole-Grain Penne, Sun-Dried Tomato & Ricotta Bake

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5-Ingredient Whole-Grain Penne, Sun-Dried Tomato & Ricotta Bake

Prep: 15 minutes
Bake: 35 minutes • Serves: 6

3/4 (16-ounce) box whole grain penne rigate pasta
1-1/2 cups sun-dried tomato bruschetta
1 pint grape tomatoes, halved lengthwise
2 cups part-skim ricotta cheese
3 tablespoons fresh basil, chopped

1.Preheat oven to 425°. Prepare pasta as label directs.

2.In 4-quart baking dish, toss pasta with bruschetta; top with tomatoes. Dollop cheese over tomatoes; cover with aluminum foil and bake 35 minutes or until tomatoes soften and ricotta begins to brown. Makes about 12 cups.

3.Serve pasta sprinkled with basil.

Approximate nutritional values per serving (2 cups):
497 Calories, 25g Fat (7g Saturated), 30mg Cholesterol, 262mg Sodium,
54g Carbohydrates, 10g Fiber, 6g Sugars, 0g Added Sugars, 22g Protein

Dietitian’s Dish Tip(s):
Whole grain pasta’s high fiber aids digestion, stabilizes blood pressure, and promotes fullness. For protein-rich options, try lentil or chickpea pasta, which are great plant-based protein sources.