Low Calorie Pasta

This low calorie pasta is made with high fiber penne and a lighter cheese blend to create a creamy baked dish with fewer calories than traditional pasta bakes.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 224kcal

Author Arman Liew

Ingredients

For the pasta

6 ounces low calorie pasta 170g, uncooked
1 cup cottage cheese 225g, fat free
2 cups fat free mozzarella cheese 200g, divided
1 large egg 50g
1 tablespoon Italian seasoning 6g

For the low calorie pasta sauce

1 1/2 cups tomato sauce 360g
1 teaspoon Italian seasoning 2g
1/2 teaspoon salt 3g
1/2 teaspoon pepper 1g
1 teaspoon brown sugar substitute 4g

US Customary - Metric

Instructions

Preheat the oven to 180C/350F. Grease an 8 x 8-inch baking dish and set aside.
Measure out the pasta, then cook as per package instructions. In a separate bowl, whisk the sauce ingredients until combined.
In a large bowl, mix together half of the pasta sauce, the cottage cheese, one cup of the mozzarella cheese, egg, and Italian seasoning. Add the cooked pasta and mix well.
Spread ¼ cup of the pasta sauce. Add the pasta mixture and then spread the remaining sauce on top. Sprinkle with the remaining mozzarella cheese.
Cover the baking dish and bake for 35-40 minutes. Uncover and bake until the cheese is melted and bubbling around the sides.

Video

Notes

Nutritional calculation: The nutritional content is calculated using Fiber Gourmet pasta. If you use regular pasta, each serving will have 334 calories.
Serving size: 1/4 of the entire recipe, which works out to be about 9.5 to 10 ounces (275-295g).
Leftovers: Keep in the fridge for 5 days, covered, or in the freezer for up to 6 months.

Nutrition