Pasta al Forno

Pasta al Forno is a hearty, baked pasta dish that combines whole grain pasta with fresh vegetables and a light cheese sauce, making it a nutritious and satisfying breakfast option. This dish is perfect for those who want to start their day with a delicious and wholesome meal.

Ingredients

• Whole grain penne pasta - 150 grams
• Zucchini - 100 grams, diced
• Red bell pepper - 100 grams, diced
• Spinach - 50 grams, chopped
• Cherry tomatoes - 100 grams, halved
• Low-fat ricotta cheese - 100 grams
• Egg - 1 large
• Olive oil - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Dried oregano - 1/2 teaspoon
• Parmesan cheese - 30 grams, grated

Steps

1. Preheat the oven to 180°C (350°F).
2. Cook the whole grain penne pasta in salted boiling water for 8-10 minutes until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add zucchini and red bell pepper to the skillet, cooking for 5-7 minutes until softened.
5. Stir in the chopped spinach and cherry tomatoes, cooking for another 2-3 minutes until the spinach wilts.
6. In a mixing bowl, combine ricotta cheese, egg, salt, black pepper, and dried oregano. Mix until smooth.
7. In a large baking dish, combine the cooked pasta with the sautéed vegetables. Pour the ricotta mixture over the pasta and mix well.
8. Sprinkle grated Parmesan cheese on top of the pasta mixture.
9. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
10. Remove from the oven, let it cool for a few minutes, then serve warm.

Nutrition

• Calories: 430
• Protein: 20 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 50 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in whole grains, providing sustained energy throughout the morning.
• Loaded with vegetables, contributing essential vitamins and antioxidants for overall health.

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