FOUR-CHEESE BAKED PENNE
This cheesy pasta dish is comforting, hearty, delicious and-surprise!-meatless. Filling whole grains, low-fat protein and a touch of heat make this recipe a keeper! Serve with a salad and crusty bread. -Janet Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook penne according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes and pepper. Bring to a boil. Remove from the heat; cool for 15 minutes., Preheat oven to 400°. Drain penne; add to sauce. Stir in cottage cheese, 1/2 cup mozzarella and all of the ricotta. Transfer to a 13x9-in. baking dish coated with cooking spray. Top with Parmesan cheese and remaining mozzarella., Bake, uncovered, 20-25 minutes or until bubbly.
Nutrition Facts : Calories 523 calories, Fat 12g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 682mg sodium, Carbohydrate 72g carbohydrate (6g sugars, Fiber 11g fiber), Protein 32g protein.
BAKED 3 CHEESE PENNE CASSEROLE
If you're looking for a tasty meatless Monday meal, try this delicious three cheese baked penne. Sure to be a hit with your entire family.
Provided by Christina Hitchcock
Categories Main Dish
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350
- Prepare pasta according to package directions
- In a sauce pan over medium high heat melt three tablespoons of butter.Add onions and saute until translucent. Add garlic, Italian seasoning and basil to butter and stir
- Next, add flour to pot whisking constantly for two minutesAdd milk and stock to the flour and bring to a boilSeason with salt and pepper and remove from heat and cool for about two minutes until sauce thickensAdd cheeses to the mixture and stir to combine
- While you wait for the cheese to melt drain the pasta and transfer into a 9x13 greased baking dish
- Pour an undrained can of tomatoes over the pasta
- Next, pour the sauce over of the pasta and then stir to combine
- Sprinkle a little extra cheese over the top and bake for 25 minutes
- If you want to make the cheese extra gooey turn on the broiler for 5 minutes or until the cheese is golden brown
Nutrition Facts : Calories 560 kcal, Carbohydrate 64 g, Protein 27 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 56 mg, Sodium 882 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
SAUCY PENNE AND THREE CHEESE BAKE
This is one of those recipes you clip from the coupon pages of the newspaper. It sounds like a sort of lasagna casserole.
Provided by scrappyhare
Categories Penne
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*F.
- In saucepan, over medium heat, cook ground beef until browned; pour off fat.
- Add pasta sauce.
- In medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, and egg.
- In lightly greased 2-1/2 quart baking dish, layer half the penne, sauce mixture, and cheese mixture.
- Repeat layers.
- Sprinkle remaining mozzarella cheese over top.
- Bake 35 to 40 minutes or until hot and bubbly.
BAKED PENNE
This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
- Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
- Bake 20 min. or until heated through, uncovering after 15 min.
Nutrition Facts : Calories 397.2 calories, Carbohydrate 38.8 g, Cholesterol 64.2 mg, Fat 17.3 g, Fiber 4.4 g, Protein 21.4 g, SaturatedFat 8 g, Sodium 922 mg, Sugar 11.3 g
THREE-CHEESE CHICKEN PENNE PASTA BAKE
Chunks of chicken in a creamy tomato sauce with basil and fresh spinach are baked with multi-grain penne pasta and topped with cheese.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 43m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F.
- Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
- Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasionally. Stir in Neufchatel.
- Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
- Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.
Nutrition Facts : Calories 467.7 calories, Carbohydrate 39 g, Cholesterol 89.2 mg, Fat 14.8 g, Fiber 6.9 g, Protein 43.1 g, SaturatedFat 7.1 g, Sodium 1004 mg, Sugar 11.9 g
BAKED PENNE
Get the beefy, cheesy dish you want when you follow this baked penne recipe! Put together this ooey-gooey baked penne pasta in just 15 minutes!
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine first 4 ingredients in medium bowl; set aside. Brown meat with vegetables in large nonstick skillet. Stir in pasta sauce, cream cheese mixture and 1/2 cup mozzarella; cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
- Spoon into 2-qt. casserole; top with remaining mozzarella. Cover.
- Bake 20 min. or until heated through, uncovering after 15 min.
Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g
3 CHEESE CHICKEN PENNE WITH ALFREDO SAUCE
This copycat 3 cheese chicken penne with Alfredo sauce is an easy to make copycat recipe from Applebee's restaurant.
Provided by Carol
Categories chicken
Time 15m
Number Of Ingredients 10
Steps:
- Cook the pasta in salted water until it is al dente, about 12 minutes. Drain.
- While the pasta is boiling, make the bruschetta chop the tomatoes, garlic and basil. Combine in a bowl with the olive oil. Set aside.
- Combine the pasta with bottled Alfredo sauce from the jar. Heat slightly in a skillet. Add the provolone, mozzarella, and 1/2 of the Parmesan cheese.
- Layer the pasta with the rotisserie chicken. Spoon on the freshly made bruschetta, and sprinkle with the remainder of the freshly grated Parmesan cheese.
- Serve with a side salad and freshly made garlic bread.
Nutrition Facts : Calories 860.7 calories, Carbohydrate 60.7 grams carbohydrates, Cholesterol 177.3 milligrams cholesterol, Fat 50.6 grams fat, Fiber 5.0 grams fiber, Protein 43.5 grams protein, SaturatedFat 17.2 grams saturated fat, ServingSize 1/2 of the recipe, Sodium 1308.1 grams sodium, Sugar 2.8 grams sugar, UnsaturatedFat 15.1 grams unsaturated fat
THREE-CHEESE CHICKEN PENNE PASTA BAKE
Serve our Three-Cheese Chicken Penne Pasta Bake and savor the compliments! With spinach, basil and three types of cheese, this chicken pasta bake can't be beat!
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 4 servings, 2 cups each
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
- Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and pasta sauce; bring to boil. Simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally. Add Neufchatel; cook and stir 1 to 2 min. or until completely melted.
- Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; spoon into 2-qt. casserole sprayed with cooking spray.
- Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.
Nutrition Facts : Calories 480, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 44 g
THREE-CHEESE BAKED PENNE WITH ROASTED VEGETABLES
This is the type of make-ahead casserole I love serving to company, especially if there is a vegetarian in the crowd. Your family will love it too, and you can easily make it in two 9-inch (2.5 L) square baking dishes to freeze one and enjoy the other now. A crisp green salad goes well with the smooth texture of the deliciously melted cheeses.
Provided by Rose Murray
Categories Casseroles
Number Of Ingredients 16
Steps:
- In a large shallow pan, toss together the red and yellow peppers, mushrooms, zucchini, eggplant, garlic and oil; spread out and roast in 450°F (230°C) oven for about 25 minutes or until softened, stirring once or twice. Season with salt and pepper to taste. Sir in 1/3 cup (75 mL) of the parsley, basil and rosemary.
- Meanwhile, in a large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Pour in 2 cups (500 mL) cold water; then drain well and let cool. Gently combine with spaghetti sauce, vegetables, mozzarella cheese, Fontina cheese and half of the Parmesan. Transfer to a greased shallow 12-cup (3 L) baking dish.
- Sprinkle with remaining Parmesan and parsley. (Pasta can be prepared to this point, covered and refrigerated for up to 1 day, or frozen for up to 2 months. Thaw in refrigerator. Bring to room temperature before heating.)
- Bake, covered with greased foil, in 375°F (190°C) oven for 30 minutes. Uncover and bake for 10 to 15 minutes longer or until bubbly.
BAKED PENNE WITH BROCCOLI AND THREE CHEESES
Make and share this Baked Penne With Broccoli and Three Cheeses recipe from Food.com.
Provided by lazyme
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir oil and garlic in small skillet over medium heat 1 minute; set aside.
- Cook penne in large pot of boiling salted water until almost tender, about 11 minutes.
- Add broccoli; cook 1 minute. Drain.
- Mix marinara, 1/2 cup mozzarella, ricotta, basil, 1 tablespoon Parmesan, and sautéed garlic in large bowl.
- Add pasta and broccoli; toss.
- Season with salt and pepper.
- Transfer to 11x7x2-inch glass baking dish.
- Sprinkle remaining mozzarella and Parmesan over.
- Preheat oven to 400°F
- Bake pasta uncovered until cheese melts, about 20 minutes.
- Let stand 5 minutes.
THREE-CHEESE & PEPPER PENNE
This creamy pasta entree comes together in a snap. It makes two casseroles, so you can freeze one or share it with friends. -Jasey McBurnett, Rock Springs, Wyoming
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 casseroles (5 servings each).
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 teaspoon oil until no longer pink. Remove from the skillet. In the same skillet, saute mushrooms in remaining oil until tender., In a Dutch oven, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the red peppers, mozzarella and provolone cheese, 1/2 cup Parmesan cheese, mushrooms and chicken., Drain pasta; stir into sauce. Divide between two greased 8-in. square baking dishes. Sprinkle each with remaining Parmesan cheese., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-70 minutes or until bubbly, stirring once.
Nutrition Facts : Calories 534 calories, Fat 21g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1002mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 2g fiber), Protein 37g protein.
BAKED PENNE
If you can boil water, then you can make this easy Baked Penne! It's a simple vegetarian casserole with layers of pasta, sauce and three different cheeses.
Provided by Blair Lonergan
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
- Cook pasta in a large pot of salted boiling water just until al dente, about 9 minutes. Drain and return to pot. Stir in marinara sauce and toss to coat.
- In a medium bowl, stir together ricotta, eggs and Parmesan cheese. Add basil, salt, garlic powder and pepper; stir to combine.
- Layer half of the pasta mixture in the prepared baking dish. Spread the ricotta mixture evenly over the pasta. Spoon the remaining pasta over the ricotta. Sprinkle mozzarella on top.
- Bake, uncovered, for 30 minutes (or until hot and bubbly).
Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 415.9 kcal, Carbohydrate 51.8 g, Protein 22.3 g, Fat 13.9 g, SaturatedFat 6.7 g, Cholesterol 77.8 mg, Sodium 730.6 mg, Fiber 3.9 g, Sugar 5.8 g, UnsaturatedFat 3.4 g
BAKED PENNE WITH THREE CHEESES
I don't believe in serving kids macaroni and cheese every day. It should be treated as an indulgence, because that's what it is. This is my version of the classic macaroni and cheese Xea's grandmother makes. Older kids can easily make this by themselves. Add a big green salad and they can have dinner ready before you get home from work!
Provided by Antonia Lofaso
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Prepare the penne rigate according to the package directions, minus 1 or 2 minutes of cooking time (see Cook's Note). Drain, then pour the pasta into a 9-by-13-inch glass baking pan.
- In a 4-quart saucepan, melt the butter on medium-low heat. Whisk in the flour until it's dissolved. Add the cream to the saucepan. Add the nutmeg, seasoned salt, and black pepper and whisk the mixture until it's warmed through.
- Reduce the heat to low, and add the mozzarella, Cheddar, and Parmigiano-Reggiano. Stir until you have a smooth cheese sauce.
- Pour the sauce over the pasta and top with the breadcrumbs.
- Bake for about 40 minutes, until the top turns a golden brown.
PENNE WITH TOMATOES, OLIVES AND TWO CHEESES
Categories Cheese Herb Olive Pasta Tomato Bake Kid-Friendly Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
- Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
- Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.
- Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.
BAKED PENNE WITH BROCCOLI AND THREE CHEESES
Categories Cheese Pasta Vegetable Bake Sauté Christmas Low Fat Vegetarian Mozzarella Parmesan Ricotta Winter Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Stir oil and garlic in small skillet over medium heat 1 minute; set aside. Cook penne in large pot of boiling salted water until almost tender, about 11 minutes. Add broccoli; cook 1 minute. Drain.
- Mix marinara, 1/2 cup mozzarella, ricotta, basil, 1 tablespoon Parmesan, and sautéed garlic in large bowl. Add pasta and broccoli; toss. Season with salt and pepper. Transfer to 11x7x2-inch glass baking dish. Sprinkle remaining mozzarella and Parmesan over.
- Preheat oven to 400°F. Bake pasta uncovered until cheese melts, about 20 minutes. Let stand 5 minutes.
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- In a large pot of salted boiling water, cook pasta according to package directions until al dente (about 10 minutes).
- Drain and return to pot. In a large bowl, whisk together ricotta and eggs, then add pasta, 1 cup mozzarella, Parmesan, tomatoes, and basil, and stir to combine.
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- In a medium saucepan, heat the milk over medium heat until small bubbles form around the edges. In a larger saucepan, melt the butter over medium-low heat. Add the flour and stir well. Continue to cook, stirring, until thick and smooth, about 2 minutes. Slowly begin adding the hot milk to the large saucepan, whisking constantly while adding. The sauce will start out lumpy and become smooth as the milk is incorporated. Stir in the nutmeg and freshly ground pepper. Turn the heat up to medium and bring the sauce to a simmer for an additional 2 minutes. Remove from heat and set aside while you prepare the pasta.
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