Baked Tomato and Cheese Pasta

Using whole grain pasta and a touch of low-fat cheese makes this comforting Italian classic a fiber-rich, heart-healthy option.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 1 cup whole grain pasta (shell, penne, or ziti) · 210 kcal in the whole recipe
• 1/4 cup onion, chopped · 23 kcal in the whole recipe
• 2 garlic cloves, minced · 44 kcal in the whole recipe
• 1 tablespoon olive oil · 179 kcal in the whole recipe
• 1 can (14.5 ounces) unsalted diced tomatoes · 105 kcal in the whole recipe
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon sugar · 6 kcal in the whole recipe
• 1/4 teaspoon black pepper
• 1/4 cup shredded part-skim mozzarella cheese · 118 kcal in the whole recipe
• 1 tablespoon grated Parmesan cheese · 30 kcal in the whole recipe

Method

1. Cook the pasta according to package directions, then drain and set aside. Preheat your oven to 375°F (190°C).

   

2. In a small saucepan, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until they are soft and fragrant.

   

3. Stir in the diced tomatoes, basil, oregano, sugar, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes to let the flavors meld.

   

4. Stir the cooked pasta into the tomato sauce, then transfer the mixture to a lightly greased 1-quart baking dish.

   

5. Sprinkle the mozzarella and Parmesan cheeses evenly over the top. Bake uncovered for 10 to 15 minutes, or until the cheese is beautifully melted and bubbly.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.