Whole Grain Penne, Sun-Dried Tomato & Ricotta Bake

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

1. Penne Rigate Pasta: Preheat oven to 425°. Cook 1 package (13.25 ounces) whole wheat penne rigate pasta as the label directs.

2. Sun Dried Tomato Bruschetta: In a 4-quart baking dish, toss pasta with 1-1/2 cups bruschetta.

3. Grape Tomatoes: Cut 1 pint grape tomatoes lengthwise in half; layer over the pasta.

4. Part-Skim Milk Ricotta: Spoon 2 cups part-skim milk ricotta over the tomatoes; cover with aluminum foil and bake for 35 minutes or until tomatoes soften and ricotta begins to brown.

5. Fresh Basil: Chop 3 tablespoons fresh basil; sprinkle over the baked pasta.

Approximate nutritional values per serving (2 cups):
513 Calories, 25g Fat (7g Saturated), 26mg Cholesterol,
262mg Sodium, 58g Carbohydrates, 3g Fiber, 24g Protein

Dietitian’s tip:
> Try swapping the ricotta cheese for small curd cottage cheese. This gives a lower fat option while providing the same flavor profile.