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Yield: Serves 4 - 1-1/2 cups each.
Recipes
Italian-Baked Penne
| Nutrition Information | |
| Calories: | 350 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 430mg |
| Carbohydrates: | 63g |
| Dietary Fiber: | 7g |
| Sugars: | 9g |
| Protein: | 21g |
| Vitamin A: | 1250iu (25%) |
| Vitamin C: | 18mg (30%) |
| Calcium: | 200mg (20%) |
| Iron: | 3.6mg (20%) |
3 cups dry penne pasta
3 cups low-sodium pasta sauce
1 cup black beans, drained, rinsed
1 cup frozen chopped spinach leaves
2 cups nonfat ricotta cheese
Cook penne according to package directions; drain and set aside.
Preheat oven to 350º. Bring pasta sauce, beans and spinach to a boil.
Combine cooked penne and ricotta cheese in a medium-sized mixing bowl.
Spread 2 cups of sauce mixture in bottom of 9 by 13 inch baking pan. Spoon penne and ricotta mixture over top of sauce. Pour remaining sauce over pasta. Cover with foil and bake 20-30 minutes or until hot in center.
Serve with salad.
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