Diane Henderiks' Easy Baked Pasta

Seven Ingredients for One Great Meal

Easy Baked Pasta
Difficulty: Easy
Cook Time: min

Before you start, hit the grocery store:

3 3/4lb skinless, boneless chicken breast

14 large tomatoes

2 whole ripe pineapples or 3 – 14oz cans of juice-packed pineapple chunks

1 1/2dozen eggs

17 ounces fresh baby spinach

10ounces lowfat cheddar cheese in block or 2 1/2cups shredded

1pound whole wheat penne pasta

Pantry items

Black pepper


Chicken or vegetable broth; low sodium

Dijon mustard



Herbs; fresh or dried

Olive oil

Red wine vinegar

Soy sauce; low sodium


  • 2C whole wheat penne
  • 1T plus 1t olive oil
  • 1 clove garlic; minced
  • 3C diced tomato
  • 4C baby spinach
  • 1T dried oregano (or your favorite dried herbs)
  • salt to taste
  • 3/4C shredded lowfat cheddar cheese
  • Cooking Directions

    Preheat oven to 350°. In large pot of boiling water cook pasta according to package directions until al dente, about 12 minutes. Rinse under cold water, drain and set aside. Heat 1T oil in medium skillet. Add garlic and stir until fragrant. Add 2C tomato and all of the spinach, cook for 4 minutes until spinach wilts.

    In a mixing bowl combine remaining 1C tomato, herbs, and pinch of salt. Transfer cooked tomato mixture to bowl and stir well. Add pasta to tomato mixture and combine thoroughly. Stir in 1/2C cheese. Grease bottom of baking dish with 1t of oil. Pour pasta mixture into dish and bake, uncovered for 15 minutes.

    Remove from oven and sprinkle with remaining 1/4C cheese. Bake until cheese melts -- about 4 more minutes. Let stand for 5 minutes before serving.

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    Recipe Summary

    Main Ingredients: whole wheat penne, cheddar cheese

    Course: Dinner, Brunch, Lunch, Main Course, Party Platter, Vegetable, Side Dish

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