Casseroles

Gluten Free Baked Penne Ricotta

April 15, 2013

This creamy pasta dish can be made with gluten free pasta or regular pasta. It's a kid-pleaser, too!

1/2 lb. gluten-free penne noodles

15 oz. part-skim ricotta cheese

2 cups shredded mozzarella cheese

1 cup shredded Parmesan cheese

2 cups (1 pint) cherry tomatoes, halved

26 oz. spaghetti sauce

Heat oven to 350 degrees (F). Bring a large pot of salted water to a boil and add the noodles. Cook according to package directions. Place noodles in a large bowl - mix with the ricotta cheese, cherry tomatoes, half of the mozzarella and half of the Parmesan cheese. Grease a 9x13-inch baking dish with cooking spray. Spread half of the spaghetti sauce on bottom. Add noodle mixture and cover with remaining sauce. Top with remaining mozzarella and Parmesan cheese. Bake uncovered until edges start to bubble (about 25 minutes).

Nutritions

Calories
418

Sodium
1044mg
43% DV

Fat
24g
38% DV

Protein
31g
62% DV

Carbs
14g
5% DV

Fiber
3g
13% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 15g 78%

Polysaturated Fat 1g 8%

Monosaturated Fat 7g 49%

Cholesterol 83mg 27%

Sodium 1044mg 43%

Potassium 475mg 13%

Protein 31g 62%

% DAILY VALUE^*

Total Carbohydrate

Fiber 3g 13%

Sugar 7g 14%

Vitamin A 1649IU 32%

Vitamin B6 0.65mg 32%

Vitamin C 13mg 21%

Calcium 795mg 79%

Iron 1mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.