Dinner
Caprese Casserole
Layers of tender whole-wheat penne in rich marinara sauce mingle with creamy ricotta and slices of ripe tomato and fresh mozzarella. The casserole bakes until bubbling and golden, then finishes with fragrant basil and a bright balsamic drizzle.
- Total
- 58 min
- Prep
- 20 min
- Cook
- 38 min
- Serves
- 8
Nutrition per Serving
- Calories
- 345
- Protein
- 15g
- Carbs
- 42g
- Fat
- 14g
- Fiber
- 6g
- Sugar
- 8g
- Sodium
- 155mg
Ingredients
- 16 oz whole-wheat penne
- 1 tbsp extra-virgin olive oil
- 1 cup diced white onion
- 2 clove garlic, minced
- 1 (24 ounce) jar lower-sodium marinara sauce
- 1/2 cup low-fat ricotta cheese
- 3 large ripe tomatoes, sliced
- 8 oz fresh mozzarella cheese, sliced
- 1 cup thinly sliced fresh basil
- 1 tbsp balsamic vinegar
- Freshly ground pepper, for garnish
Instructions
- Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
- Bring a large pot of water to a boil over high heat. Add pasta; cook according to package directions. Drain and keep warm.
- Heat oil in the same pot over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring occasionally, for 1 minute. Stir in marinara; cook, stirring occasionally, until warmed through, about 3 minutes. Add the pasta and stir to combine.
- Pour half of the pasta mixture into the prepared baking dish. Top with spoonfuls of ricotta and half of the tomato slices. Add the remaining pasta mixture and top with the remaining tomato slices and mozzarella. Bake until bubbling on the edges, about 30 minutes. Sprinkle with basil and drizzle with vinegar. Garnish with pepper, if desired. Let stand for 10 minutes before serving.