FIVE Cheese Penne Bake


My family absolutely loves pasta.  I try not to consume it all the time because of the amount of carbs, but I did manage to make a fantastic baked pasta for reasonable food value points.  I can tell you there was not a crumb left in the dish.

Five Cheese Penne Bake

7 pp per serving

Serves 6


  • 1 package penne
  • 1/2 cup part-skim ricotta cheese
  • 1 1/4 cups Weight Watchers brand, shredded four cheese, divided
  • 3 tablespoons chopped parsley
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 (15-ounce) can crushed tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 teaspoon dried or fresh oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray
  • 1/4 cup grated Parmesan


Combine the 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.

Preheat oven to 400 degrees F.

Heat the oil in the 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 cheese mixture.

Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 1/4 cup mozzarella and the parmesan. Bake until heated through and cheese is melted, 30 minutes.

Can you believe there are five different cheeses on this pasta?  I am sure you could even bulk this up by adding some veggies to it.  What would you add?

The AI finale is about to begin.  I can’t wait to see who is going to win season 10.

Goodnight all. “Accept no one’s definition of your life; define yourself.”


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