Healthy eating: Baked penne and whatever | SteamboatToday.com
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Healthy eating: Baked penne and whatever







1 pound penne (tubular pasta)

3 cups spaghetti sauce



2 cups chicken or other leftover meat (whatever), cubed

2 cups leftover vegetables (whatever), cut in small pieces

Participate in The Longevity Project

The Longevity Project is an annual campaign to help educate readers about what it takes to live a long, fulfilling life in our valley. This year Kevin shares his story of hope and celebration of life with his presentation Cracked, Not Broken as we explore the critical and relevant topic of mental health.



8 ounces low-fat ricotta cheese

1 cup mozzarella cheese, shredded

Preheat oven to 350 degrees. Cook pasta according to package directions. In a large oven-proof baking dish, spread 1/2 cup of spaghetti sauce in the bottom of the baking dish. Evenly distribute the following ingredients in layers; half of the pasta, the ricotta cheese, vegetables, meat and 1 cup of the sauce. Top with the remaining pasta, sauce and mozzarella. Cover with foil and bake in a 350 degree oven for 45 minutes or until cooked through. Serves 4. This recipe can be frozen before baking for a later use.

Adapted from the Cornerstone Family Cookbook.


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