Baked Penne Florentine Recipes

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BAKED PENNE FLORENTINE

This Baked Penne Florentine is easy, cheesy and oven-ready in just 20 minutes-and no one will believe you when you say it's a Healthy Living recipe.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 4 servings

Number Of Ingredients 8



Baked Penne Florentine image

Steps:

  • Heat oven to 350ºF.
  • Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, combine tomatoes, tomato paste, oregano and garlic.
  • Drain pasta; place in large bowl. Reserve 1/2 cup of the tomato mixture. Add remaining tomato mixture to pasta along with the ricotta, spinach and 1/2 cup shredded cheese; mix lightly.
  • Spoon pasta mixture into 8-inch square baking dish sprayed with cooking spray; top with reserved tomato mixture and remaining shredded cheese.
  • Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 370, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 25 g

2 cups whole wheat penne pasta, uncooked
1 can (14-1/2 oz.) diced tomatoes, undrained
2 Tbsp. tomato paste
1 tsp. dried oregano leaves
1 clove garlic, minced
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1 cup coarsely chopped fresh baby spinach leaves
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided

CHICKEN-PENNE FLORENTINE BAKE

Combine chicken, spinach and three kinds of cheese with multigrain pasta for a Chicken-Penne Florentine Bake. This chicken-penne Florentine serves six.

Provided by My Food and Family

Categories     Home

Time 43m

Yield 6 servings, 1 cup each

Number Of Ingredients 9



Chicken-Penne Florentine Bake image

Steps:

  • Heat oven to 375ºF.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or until evenly browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
  • Drain pasta. Add to chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with half the mozzarella. Repeat layers. Sprinkle with Parmesan.
  • Bake 16 to 18 min. or until mozzarella is melted and casserole is heated through.

Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g

2 cups multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. flour
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
1 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese

FLORENTINE SPAGHETTI BAKE

This hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. -Lorraine Martin, Lincoln, California

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 9 servings.

Number Of Ingredients 13



Florentine Spaghetti Bake image

Steps:

  • Preheat oven to 375°. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook until heated through, about 15 minutes., Drain pasta. Combine the egg with the next 5 ingredients. Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese., Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 446 calories, Fat 23g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 1172mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 25g protein.

8 ounces uncooked spaghetti
1 pound bulk Italian sausage
1 large onion, chopped
1 garlic clove, minced
1 jar (24 ounces) pasta sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 large egg, lightly beaten
2 cups 4% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese

BAKED PENNE

This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 35m

Yield 6

Number Of Ingredients 7



Baked Penne image

Steps:

  • Heat oven to 350 degrees F.
  • Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted. Add pasta; mix lightly.
  • Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
  • Bake 20 min. or until heated through, uncovering after 15 min.

Nutrition Facts : Calories 397.2 calories, Carbohydrate 38.8 g, Cholesterol 64.2 mg, Fat 17.3 g, Fiber 4.4 g, Protein 21.4 g, SaturatedFat 8 g, Sodium 922 mg, Sugar 11.3 g

½ pound extra lean ground beef
½ cup chopped onions
½ cup chopped green peppers
1 (24 ounce) jar spaghetti sauce
1 (10 ounce) tub PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided
1 cup KRAFT Shredded Mozzarella Cheese, divided
3 cups hot cooked penne pasta

FIORENTINA BAKED PASTA

A quick and creamy pasta bake that can be reheated for lunch the next day - if you manage to have any left!

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Pasta, Snack, Supper

Time 20m

Number Of Ingredients 6



Fiorentina baked pasta image

Steps:

  • Boil the pasta for 10 mins, drain, then tip back into the pan. Meanwhile, heat grill to medium. Heat the oil in a large frying pan, add the mushrooms, then cook over a high heat for 5 mins until lightly golden. Reduce the heat, add the garlic, then fry for another min until softened. Season and spoon into a large, shallow baking dish.
  • Tip the spinach sauce and half the cheese into the pasta, then put back on the heat for a few mins until heated through. Season to taste, then spoon the pasta over the mushrooms in an even layer. Scatter the remaining cheese over the top and grill for about 5 mins until the cheese is golden and the sauce is bubbling.

Nutrition Facts : Calories 566 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 0.98 milligram of sodium

300g pasta (we used penne)
1 tbsp olive oil
500g chestnut mushroom , halved or quartered if large
2 garlic cloves , chopped
350g carton fresh spinach and cheese sauce (or make your own - see 'Try' below)
50g vegetarian parmesan -style cheese, (Twineham Grange Italian-style cheese is a good one) , grated

BAKED PENNE FLORENTINE

I concocted this recipe to jazz up my usual baked penne dish (which is just penne, cheese, & sauce). This takes it to a new level without adding much work....and it's delicious!

Provided by Chef Argyle

Categories     Penne

Time 1h

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 9



Baked Penne Florentine image

Steps:

  • Preheat oven to 350°F.
  • Heat olive oil in a skillet over medium heat. Add garlic and spinach and saute, turning frequently, until spinach is wilted (about 5 minutes). Set aside to cool.
  • Cook pasta according to "al dente" directions on box.
  • While pasta is cooking, put spinach in a food processor and pulse to finely chop (you can chop by hand if you want).
  • In a large bowl mix the cheeses, spinach, sauce, and tomatoes.
  • When pasta has finished cooking, drain and add to the cheese mixture.
  • Put pasta mixture into a 9x13 baking dish and bake covered for 30 minutes, then uncovered for 10 minutes.

1 (16 ounce) box penne pasta
1 (24 ounce) jar tomato sauce (I prefer Barilla)
1 (14 1/2 ounce) can diced tomatoes, drained
1 (9 ounce) bag spinach
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 minced garlic cloves
2 tablespoons extra virgin olive oil

CHICKEN-PENNE FLORENTINE BAKE RECIPE - (4.5/5)

Provided by Nicole S

Number Of Ingredients 9



Chicken-Penne Florentine Bake Recipe - (4.5/5) image

Steps:

  • HEAT oven to 375ºF. COOK pasta as directed on package, omitting salt. MEANWHILE, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or until evenly browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach. DRAIN pasta. Add to chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with 1/2 cup mozzarella. Repeat layers; sprinkle with Parmesan. BAKE 16 to 18 min. or until mozzarella is melted and casserole is heated through.

2 cups penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 T flour
2 T Sun Dried Tomato Vinaigrette Dressing
1 cup chicken broth
2 oz. PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Shredded Mozzarella Cheese
2 T Grated Parmesan Cheese

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