Directions:
- Cook the penned according to package directions, drain.
- Meanwhile, preheat over to 375F. Spray 8 square baking dish with nonstick spray.
- Heat the oil in a large skillet over medium heat. Add the squash, zucchini, and garlic; cook, stirring, until softened, about 6 minutes. Stir in the cooked penne and the marinara sauce.
- Transfer the mixture to the prepared baking dish and top evenly with the ricotta and mozzarella. Bake until heated through and bubbling, about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1505.39 Kcal (6303 kJ) | ||
| Calories from fat | 759.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.36g | 130% | |
|---|---|---|---|
| Cholesterol | 280.33mg | 93% | |
| Sodium | 3154.8mg | 131% | |
| Potassium | 2157.91mg | 46% | |
| Total Carbs | 74.89g | 25% | |
| Sugars | 31.81g | 127% | |
| Dietary Fiber | 18.37g | 73% | |
| Protein | 102.31g | 205% | |
| Vitamin C | 14.7mg | 24% | |
| Iron | 4.8mg | 26% | |
| Calcium | 2240mg | 224% | |
| Amount Per 100 g | |||
| Calories | 119.98 Kcal (502 kJ) | ||
| Calories from fat | 60.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.72g | 130% | |
|---|---|---|---|
| Cholesterol | 22.34mg | 93% | |
| Sodium | 251.44mg | 131% | |
| Potassium | 171.99mg | 46% | |
| Total Carbs | 5.97g | 25% | |
| Sugars | 2.54g | 127% | |
| Dietary Fiber | 1.46g | 73% | |
| Protein | 8.15g | 205% | |
| Vitamin C | 1.2mg | 24% | |
| Iron | 0.4mg | 26% | |
| Calcium | 178.5mg | 224% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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