Recipe information
Yield
Makes 4 servings
Ingredients
2 teaspoons olive oil
3 garlic cloves, minced
2 cups penne pasta
3 cups 1-inch broccoli florets
2 cups purchased marinara sauce
1 cup (packed) coarsely grated low-fat mozzarella cheese
1/2 cup low-fat ricotta cheese
1/2 cup chopped fresh basil
2 tablespoons grated Parmesan cheese
Preparation
Step 1
Stir oil and garlic in small skillet over medium heat 1 minute; set aside. Cook penne in large pot of boiling salted water until almost tender, about 11 minutes. Add broccoli; cook 1 minute. Drain.
Step 2
Mix marinara, 1/2 cup mozzarella, ricotta, basil, 1 tablespoon Parmesan, and sautéed garlic in large bowl. Add pasta and broccoli; toss. Season with salt and pepper. Transfer to 11x7x2-inch glass baking dish. Sprinkle remaining mozzarella and Parmesan over.
Step 3
Preheat oven to 400°F. Bake pasta uncovered until cheese melts, about 20 minutes. Let stand 5 minutes.
Nutrition Per Serving
Per serving: calories
382; total fat
10 g; saturated fat
4 g; cholesterol
17 mg
#### Nutritional analysis provided by Bon Appétit
