Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (14.5 oz) can Hy-Vee petite-cut diced tomatoes | ||
| 1 tsp. Hy-Vee Italian seasoning | ||
| ½ tsp. fennel seeds | ||
| ¼ tsp. Hy-Vee garlic powder | ||
| ¼ tsp. Hy-Vee salt | ||
| ¼ tsp. red pepper flakes | ||
| ¼ tsp. Hy-Vee granulated sugar | ||
| 1 c. mini penne pasta | ||
| 1 c. Hy-Vee shredded low-moisture part-skim mozzarella cheese | ||
| ¼ c. Hy-Vee shredded Parmesan cheese |
Directions
- Preheat oven to 350 degrees.
- For sauce, combine tomatoes, Italian seasoning, fennel seeds, garlic powder, salt, red pepper flakes and sugar in a medium saucepan over medium-high heat. Bring to a boil. Reduce heat to low. Simmer for 15 minutes. Adjust seasonings, if necessary.
- Meanwhile, prepare pasta according to package directions. Drain.
- Turn pasta into ungreased shallow ovenproof casserole dish. Pour sauce over pasta. Stir in mozzarella. Mix well. Sprinkle with Parmesan cheese.
- Bake uncovered 25 to 30 minutes or until cheese is melted and bubbly.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 35mg
- Sodium: 660mg
- Total Carbohydrates: 24g
- Protein: 21g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 10%
0%
Iron 6%
0%
Calcium 50%