Friday, January 16, 2009

Baked Penne in Tomato Sauce with Cheese Crust

2 oz fiber gourmet penne
1/3 onion, diced
1/2 garlic clove, grated
1 TB tomato paste
1 TB low-fat ricotta
a few basil leaved, thinly sliced
1/4 cp low-sodium chicken stock
salt, pepper to taste
1 laughing cow cheese wedge (any flavor), cut in small cubes

Cook penne in salted water for ca. 8 min. Meanwhile, sautee onion and garlic in ICNIB spray. Add tomato paste, ricotta, chicken stock and basil, and stir. Add salt and pepper to taste. Heat for 2 min, and turn off the heat.

Drain cooked pasta, and fill into a baking dish. Layer sauce on top, and distributed LC cheese on top. Bake at 450F for 8-10 min in toaster oven, until cheese melted and slightly browned.


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