Don't miss another issue…      Subscribe

Mozzarella Pasta Penne


Saved in 3 recipe boxes and 5 cookbooks

Yield

2

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

6 ounces pasta
dried
14 ounces italian plum (roma) tomatoes
whole, canned, drained
2 tablespoons olive oil
5 ounces mozzarella cheese
diced
4 ounces parmesan, parmigiano-reggiano cheese, grated
grated
2 tablespoons basil
fresh, chopped
1 x salt
*
1 x black pepper
ground
*
* not incl. in nutrient facts

Directions

Cook the pasta in boiling water until just tender.

Meanwhile heat the tomatoes and oil in a pan, breaking down the tomatoes gently with a wooden spoon.

Add the mozzarella, half the parmesan, basil and seasoning to taste.

Bring to the boil and remove from heat.

Drain the pasta and place in 1½ pint ovenproof dish.

Pour the sauce over the pasta and mix well.

Sprinkle with remaining parmesan and bake in preheated oven at 400'F (200'C) for 10 minutes until the cheese is golden.

First published: last updated: 2015-06-22

Comments

 

Nutrition Facts

Serving Size 350g (12.3 oz)
Amount per Serving
Calories 73540% of calories from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 813mg 34%
Total Carbohydrate 24g 24%
Dietary Fiber 5g 19%
Sugars g
Protein 77g
Vitamin A 40% Vitamin C 34%
Calcium 85% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

Add Photo

Up to 1MB in size, .jpg format

Live Feed