Skillet Baked Penne

Skillet Baked Penne
Staff Writer
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Penne
Culinary Couture Blog

This baked pasta dish is simple to make and can be made in one skillet.

Recipe courtey of Culinary Couture Blog

4
Servings
287
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Teaspoon olive oil
  • 3 garlic cloves, minced
  • 1 Pinch of red pepper flakes
  • Salt and pepper, to taste
  • 1 14.5-ounce can crushed tomatoes
  • 1 1/2 Cup water
  • 1 1/2 Cup penne pasta
  • 1/4 Cup heavy cream
  • 1/4 Cup grated Parmesan cheese
  • 1/4 Cup fresh basil, minced
  • 1/2 Cup shredded mozzarella cheese

Directions

Preheat oven to 475 degrees.

In a 10-inch oven-safe skillet, saute garlic, pepper flakes, and salt&pepper in olive oil for about 1 minute. Add crushed tomatoes, water, penne, and an additional 1/4 teaspoon of salt. Bring to a boil, then reduce heat to a simmer. Cover and cook, stirring often, for about 20 minutes, or until pasta is tender. Stir in heavy cream, Parmesan, and basil. Sprinkle mozzarella cheese on top.

Bake for 8-10 minutes in preheated oven, or until cheese is melted and sauce is bubbling.

Nutritional Facts

Total Fat
15g
21%
Sugar
3g
3%
Saturated Fat
8g
33%
Cholesterol
44mg
15%
Carbohydrate, by difference
24g
18%
Protein
15g
33%
Vitamin A, RAE
237µg
34%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
53µg
59%
Calcium, Ca
478mg
48%
Choline, total
13mg
3%
Fiber, total dietary
4g
16%
Folate, total
50µg
13%
Iron, Fe
6mg
33%
Magnesium, Mg
63mg
20%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
390mg
56%
Selenium, Se
13µg
24%
Sodium, Na
594mg
40%
Water
156g
6%
Zinc, Zn
3mg
38%

Penne Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Penne Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.