Description
A fun twist on a favorite! This one includes fresh arugula sprinkled over the top, adding a refreshing, crisp bite.
Ingredients
Units
Scale
- 1 pound whole wheat penne pasta
- 3 cups marinara sauce or store bought pasta sauce
- 1 cup whole milk ricotta cheese
- 4 tablespoons grated Parmesan cheese, divided
- 1/2 cup whole milk shredded mozzarella cheese
- Arugula Salad
- 4 cups (4 ounces) fresh arugula, loosely packed
- 2 teaspoons olive oil
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 400°F and coat a 9 x 13-inch baking pan with cooking spray.
- Cook pasta according to package instructions, cooking to al dente or still slightly toothsome.
- Drain, then add the marinara sauce, stirring to combine. Pour half of the pasta with sauce into the prepared pan and spread the ricotta cheese over the top. Sprinkle 2 tablespoons of Parmesan cheese over the ricotta. Cover with the remaining pasta. Sprinkle with mozzarella cheese and remaining Parmesan cheese.
- Bake for 20 to 25 minutes. Remove from oven and let rest at least 10 minutes. Just before serving, combine the arugula, olive oil and black pepper. Sprinkle over the top of each serving.
- Refrigerate in a sealed container for 4 days or freeze for up to 2 months
Notes
FERTILITY FOCUS: Whole grain pasta is an excellent way to increase your intake of B vitamins and fiber. Research supports increasing whole grains in your daily diet to help with fertility and stabilizing your blood sugars.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4.5 g
- Carbohydrates: 49 g
- Fiber: 6 g
- Protein: 16 g