Four Cheese Baked Penne Recipes

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FOUR-CHEESE BAKED PENNE



Four-Cheese Baked Penne image

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

4 cups uncooked whole wheat penne pasta
1 medium onion, chopped
2 teaspoons olive oil
4 garlic cloves, minced
1 can (15 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1-1/2 cups 2% cottage cheese
1-1/4 cups shredded part-skim mozzarella cheese, divided
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese

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.

FOUR CHEESE BAKED PENNE



Four Cheese Baked Penne image

Provided by Ellie Krieger

Categories     main-dish

Time 1h20m

Yield 6 servings, serving size 2 1/2 cups

Number Of Ingredients 17

1 pound whole-wheat penne
1 1/2 cups small-curd low-fat cottage cheese
1 cup part-skim ricotta cheese
1 1/4 cups shredded part-skim mozzarella cheese, divided
3 tablespoons chopped parsley
2 teaspoons olive oil
1 medium onion, chopped
4 cloves garlic, finely chopped
1 (15-ounce) can low-sodium crushed tomatoes
1 (8-ounce) can low-sodium tomato sauce
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon chili flakes
3/4 teaspoon salt
1/4 teaspoon pepper
Nonstick cooking spray
1/4 cup grated Parmesan (3/4 ounces)

Steps:

  • Preheat oven to 400 degrees F.
  • Combine the cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside. Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain.
  • Heat the oil in the same pot over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat. Add cottage cheese mixture.
  • Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 3/4 cup mozzarella and the parmesan. Bake until heated through and cheese is melted, 30 minutes.
  • Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Phosphorus, Potassium
  • Good source of: Riboflavin, Vitamin B6, Vitamin B12, Copper, Manganese, Selenium, Zinc

BAKED FOUR-CHEESE PASTA



Baked Four-Cheese Pasta image

Make and share this Baked Four-Cheese Pasta recipe from Food.com.

Provided by ratherbeswimmin

Categories     Penne

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

8 tablespoons butter (plus extra for the baking dish)
1 lb penne
4 cups whole milk
6 tablespoons flour
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
2 cups grated sharp cheddar cheese (Wisconsin)
2 cups grated asiago cheese
2 cups grated Fontina cheese
1 cup plain breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons butter, melted
1 cup heavy cream

Steps:

  • Preheat oven to 350°. Butter a 13x9 inch baking dish.
  • Bring 6 quarts of water to a boil; add in the pasta and cook, stirring occasionally, until al dente (10-12 minutes).
  • Drain the pasta and rinse with cold water.
  • Drain pasta again very well; place pasta in a large bowl.
  • In a medium saucepan over medium heat, bring the milk to a boil; remove from heat.
  • In another medium saucepan, melt the 8 tablespoons butter over med-high heat; lower heat to low and whisk in the flour, cooking for 3-4 minutes (be careful not to brown the mixture).
  • Slowly add in the hot milk, whisking constantly.
  • Add in the salt and cayenne; increase heat to medium, and simmer, stirring constantly until the mixture has thickened (8-10 minutes.).
  • Remove pan from heat and add 1 cup each of the grated cheddar, asiago, and fontina cheese, whisking until the cheeses are melted.
  • Pour the cheese sauce over the pasta; toss to coat the past evenly.
  • Place half of the coated pasta in the baking dish; evenly sprinkle the remaining cheeses over the top.
  • Cover with the remaining pasta.
  • In a bowl, toss the breadcrumbs, parmesan cheese, and melted butter together.
  • Pour the heavy cream over the pasta; evenly distribute the breadcrumb mixture over the top.
  • Bake on the middle oven rack for 30-35 minutes or until top is light brown and mixture is bubbling.

BAKED PENNE



Baked Penne image

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

½ pound extra lean ground beef
½ cup chopped onions
½ cup chopped green peppers
1 (24 ounce) jar spaghetti sauce
1 (10 ounce) tub PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided
1 cup KRAFT Shredded Mozzarella Cheese, divided
3 cups hot cooked penne pasta

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

FOUR CHEESE MINI PENNE BAKE



Four Cheese Mini Penne Bake image

From about.com This is easy and filling. Throw some pan fried or grilled chicken on here and a tossed green salad and dinner is served!

Provided by SarahBeth

Categories     Penne

Time 1h

Yield 1 pasta casserole, 4-6 serving(s)

Number Of Ingredients 13

8 ounces mini penne
3 tablespoons butter, divided
2 tablespoons flour
2 cups whole milk
1 cup sharp cheddar cheese, shredded
1/2 cup gruyere, shredded
1/2 cup havarti cheese, shredded
1/2 cup parmesan cheese, shredded and divided
1 teaspoon salt
1/4 teaspoon ground black pepper
1 dash teaspoon nutmeg
1/2 cup soft fine breadcrumbs
1 dash paprika

Steps:

  • Preheat oven to 350°F.
  • Cook pasta in boiling salted water according to package directions. Drain and rinse; set aside.
  • Grease a 2-quart casserole.
  • In a large saucepan, melt 2 tablespoons of the butter over medium heat. Add flour and cook, stirring, until bubbly.
  • Gradually stir in the milk and continue cooking, stirring, until thickened.
  • Add the Cheddar, Gruyere, Havarti cheeses, and half of the Parmesan cheese. Continue cooking, stirring, until cheeses have melted.
  • Add salt, pepper, and nutmeg.
  • Stir the drained pasta and cheese mixture together.
  • Spoon pasta and cheese mixture into the prepared casserole.
  • Put bread crumbs in a small bowl with the remaining Parmesan cheese and paprika. Melt the remaining tablespoon of butter and drizzle over the bread crumb mixture; toss to blend.
  • Sprinkle the bread crumb mixture over the pasta.
  • Bake for 25 to 30 minutes, until bubbly.
  • Increase temperature to 400° and bake for about 8 to 10 minutes longer, until topping is browned.

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