This One-Pan Pasta Bake is proof that you don’t need much to make a filling and nutritious meal on the fly. And if you’re looking for ways to use up that bag of frozenveggies or greens in your crisper drawer, this is a perfect vehicle for piling on all the cancer-fighting ingredients.

10 min prep

8 servings

8 ingredients

  • 1 pound whole wheat penne pasta, uncooked
  • 1 (28 ounces) can chopped tomatoes or crushed tomatoes
  • 1/4 cup parslyey, finely chopped or 1 1/2 teaspoons dried parsley
  • 1/2 cup onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 tablespoons, olive oil
  • Saly and pepper, to taste
  • 3 1/2 cups water

  1. Preheat oven to 375F.
  2. In a large cast-iron skillet or a 9x13 pan, add pasta, tomatoes, parsley, onion, and garlic. Add olive oil, salt, and pepper and mix together thoroughly. Add water and mix again, making sure that the top is smooth and pasta is submerged. Cover the pan loosely with tin foil and bake in oven for 20 minutes.
  3. After 20 minutes, stir the pasta carefully and remove the tin foil. Continue to cook for another 15 to 20 minutes, or until the pasta is cooked al dente. Serve hot.

Nutrition Facts (per serving)

Calories: 294; fat: 6g; saturated fat: 1g; polyunsaturated fat: 1g; monounsaturated fat: 4g; carbohydrates: 51g; sugar: 6g; fiber: 4g; protein: 9g; sodium: 641mg.

Chef Tips

Feel free to add vegetables, additional herbs, or a couple tablespoons of parmesan cheese on top. Additionally, you can substitute brothe instead of water.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Researchand the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

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