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BBQ & Grill

Caprese Casserole

This healthy casserole comes together easily, making it the perfect choice for any weeknight dinner. Be sure not to overcook the pasta or it will turn mushy. And don't skip the balsamic vinegar at the end—it's a bright finishing touch.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 16 ounces whole-wheat penne
  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced white onion
  • 2 cloves garlic, minced
  • 1 (24 ounce) jar lower-sodium marinara sauce
  • ½ cup low-fat ricotta cheese
  • 3 large ripe tomatoes, sliced
  • 8 ounces fresh mozzarella cheese, sliced
  • 1 cup thinly sliced fresh basil
  • 1 tablespoon balsamic vinegar
  • freshly ground pepper for garnish

Directions

  1. Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
  2. Bring a large pot of water to a boil over high heat. Add pasta; cook according to package directions. Drain and keep warm.
  3. Heat oil in the same pot over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring occasionally, for 1 minute. Stir in marinara; cook, stirring occasionally, until warmed through, about 3 minutes. Add the pasta and stir to combine.
  4. Pour half of the pasta mixture into the prepared baking dish. Top with spoonfuls of ricotta and half of the tomato slices. Add the remaining pasta mixture and top with the remaining tomato slices and mozzarella. Bake until bubbling on the edges, about 30 minutes. Sprinkle with basil and drizzle with vinegar. Garnish with pepper, if desired. Let stand for 10 minutes before serving.