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Prep: 10 min, Cook: 30 min.
1/2 lb. penne pasta
2 cups broccoli florets
1 Tbs. olive oil
1/2 lb. ricotta cheese
1/2 lb. shredded mozzarella cheese
1 cup pitted Kalamata or black olives, sliced
1 lb. spaghetti sauce
Preheat oven to 375°F. Cook pasta in a large pan of boiling water 8-10 minutes until al dente, adding broccoli during last 2 minutes of cooking. Rinse, drain and return pasta and broccoli to pan. Stir in oil, cheeses and olives. Mix well. Pour spaghetti sauce into casserole dish. Top with pasta mixture and bake 15-20 minutes or until heated through. Turn on broiler. Broil 8-10 minutes or until golden brown.
Per serving: calories 637, fat 29.7g, 41% calories from fat, cholesterol 61mg, protein 33.1g, carbohydrates 63.6g, fiber 6.9g, sodium 1108mg.
The recommended wines are: Pinot Noir, Chianti, or Zinfandel.
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