Penne Pasta Casserole with Spinach and Cheese
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 315, total fat 9 G., saturated fats 4 G., proteins 23 G., carbohydrates 41 G., fiber 7.5 G., cholesterol 18 mg, sodium 674 mg, sugar 4 G.
Calories 315, total fat 9 G., saturated fats 4 G., proteins 23 G., carbohydrates 41 G., fiber 7.5 G., cholesterol 18 mg, sodium 674 mg, sugar 4 G.
This penne pasta casserole is perfect for brunch, Sunday lunch, or family dinner. The pasta is literally drowning in tomato sauce under a layer of gooey melted cheese. We use homemade tomato sauce, so you know exactly what you're putting in your dish and can be confident in its health benefits. In the casserole, the sauce is mixed with pieces of mozzarella and becomes even more delicious when paired with the cottage cheese and spinach filling. Cottage cheese with 1% fat is a great substitute for the higher-fat ricotta, ensuring a low-calorie casserole without sacrificing texture or flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (340 g) of penne pasta with fiber and calcium
- 1 tbsp. l. olive oil
- 0.5 tsp crushed fennel seeds
- 3 cloves garlic, thinly sliced
- 1 can (800 g) of canned pureed tomatoes without salt
- 1 fresh sprig of basil + 0.5 cups torn leaves for serving
- 220 g semi-skimmed mozzarella (half grated, half diced)
- 1 package (450 g) of cottage cheese with 1% fat content
- 1/4 tbsp. grated parmesan
- 280 g frozen spinach, thawed and squeezed dry
We recommend
Recipes with similar ingredients: penne pasta, spinach, pureed tomatoes, Parmesan cheese, mozzarella cheese, fennel seeds, basil
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Spray a 2- to 2.5-quart rectangular or oval baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente.
- While the pasta is cooking, heat the olive oil in a medium saucepan over medium heat. Add the fennel seeds and garlic and cook until fragrant, about 2 minutes. Add the tomatoes, basil sprig, 1 teaspoon salt, and 1/4 teaspoon black pepper. Simmer, reducing the heat if necessary, until the sauce thickens slightly and the flavors meld, 10-15 minutes. Remove from heat and discard the basil sprig. Season with salt and pepper to taste. Pour the sauce over the cooked pasta and toss well to coat. Stir in the diced mozzarella and transfer half of the pasta to the prepared baking dish.
- Place the cottage cheese in the bowl of a food processor and pulse until smooth. Add the grated mozzarella and Parmesan and pulse 2-3 times. Combine half of the cottage cheese mixture with the spinach. Spoon it over the pasta in the baking dish. Spoon the remaining pata on top of the cottage cheese layer, then the remaining cottage cheese mixture.
- Bake until the top is bubbling and golden brown, about 30 minutes. Let the casserole rest for 10 minutes and sprinkle with torn basil.
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