Low Fat Italian Pasta Bake Recipes

ITALIAN PASTA BAKE

Steps:

• In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.

RIGATONI PASTA BAKE

Steps:

• In a large saucepan, stir and cook ground beef and onion over medium heat until browned and onions have softened. Drain any juices released.
• Add the Italian seasoning, garlic, salt and pepper and cook 1 minute.
• Add the pasta sauce and cook, stirring occasionally, over medium heat, for 5 minutes. Set aside.
• Meanwhile, bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium-high, and cook just until al dente (it will continue to cook slightly in the oven).
• Reserve 1/2 cup pasta water and drain pasta. Stir reserved pasta water into meat sauce.
• Combine pasta and pasta sauce in saucepan. Pour into a lightly greased 9x13" or similar baking dish.
• Cover with a lightly greased piece of foil and bake at 350 degrees F for 20 minutes or until heated through.
• **Optionally, cover and refrigerate up to 2 days. Bake at 350 degrees F until heated through, about 30-40 minutes.
• Uncover and sprinkle with cheese. Bake an additional 10 minutes, until cheese has started to brown.

LOW FAT ITALIAN PASTA BAKE

Steps:

• 1. Preheat oven to 350 degrees. In large skillet, lightly sprayed with olive oil, brown the mushrooms. When they are cooked through, and giving off liquid, remove from pan and set aside.
• 2. In same pan, spray again with olive oil, and brown the ground turkey breast. When cooked through, season with the Mrs. Dash; add mushrooms back to pan, and add the 2 jars of Prego Heart Smart pasta sauce; stir well; simmer while you prepare the cheese mixture.
• 3. In large bowl, add ricotta, cottage cheese and egg substitute; stir together well. Add the no fat mozzarella cheese and 1/2 cup of the Italian blend cheese; stir in well.
• 4. Meanwhile bring large pot of lightly salted water to boil; add pasta and cook according to package directions for not quite al dente. Drain well.
• 5. Spray 3 quart casserole with olive oil; ladle in about 1/3 of the sauce. Top with 1/2 of the cheese and 1/2 of the pasta;and 1/3 of sauce. Repeat the cheese, pasta and sauce layers.
• 6. Cover with parchment paper, and then tightly cover with heavy duty aluminum foil. Bake for 1 hour and 10 minutes, or until the center is bubbly; remove foil and parchment paper; sprinkle with remaining Italian blend cheese and return to oven for about 10 minutes or til cheese is melting on top.