Baked Two-Cheese Penne with Roasted Pepper Sauce

penne-roasted-peppers Photo: Jim Bathie


  • 8 ounces dried whole wheat penne
  • 2 tablespoons trans fat-free margarine
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup 1% low-fat milk
  • 1 ounce smoked Gouda, shredded (about 1/4 cup)
  • 2 ounces fontina cheese, shredded (about 1/2 cup)
  • 1/4 cup panko (Japanese breadcrumbs)
  • 1/2 cup roasted red bell pepper
  • 1 tablespoon plain Greek low-fat yogurt


1. Heat oven to 350°. Coat an 8-inch square baking dish with cooking spray; set aside.

2. Bring a large pot of water to a boil over high heat; add noodles, and cook 7 minutes or until al dente. Drain and set aside.

3. Reduce heat to medium; add margarine, and cook until margarine melts. Add flour, salt, and pepper; cook 1 to 2 minutes until flour begin to brown. Stir in milk, 1/2 cup at a time, whisking well to ensure a smooth sauce. Stir in cheeses; whisk until completely melted. Stir in cooked noodles. Transfer mixture to prepared baking dish.

4. Top noodles with breadcrumbs; bake at 350° for 20 minutes or until top begins to brown and cheese is bubbly.

5. While noodles bake, place roasted bell pepper and yogurt in a blender or food processor; process until smooth. Drizzle over squares of baked noodles and serve.

  • Prep Time:
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  • Total Time:
  • Yield: 4 servings

Nutritional Information

Calories per serving: 420
Fat per serving: 14g
Saturated fat per serving: 6g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 2g
Protein per serving: 17g
Carbohydrate per serving: 56g
Fiber per serving: 5g
Cholesterol per serving: 30mg
Sodium per serving: 570mg
Rs per serving: 2g

Good to Know

You'll love this twist on the traditional macaroni and cheese, and so will your kids. Real cheese brings fat-burning CLA to the table.

CarbLovers Diet Cookbook