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Oven-baked penne pasta with cheese
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Baked cheesy penne pasta (220 g) has 436 calories. That works out to 198 calories per 100 g. It contains 54.1 g of carbs, 17.8 g of protein, 16.3 g of fat and 3.5 g of fiber. Its 35.2 µg of Selenium covers 64% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 220 g
436
KCAL / 220G
Carbs
54.1g
· 20% DV
Protein
17.8g
· 36% DV
Fat
16.3g
· 21% DV
Fiber
3.5g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 50% · Protein 16% · Fat 34%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 436 kcal | |
| Total fat | 16.3 g | 21% |
| Saturated fat | 7.92 g | 40% |
| Trans fat | 0.26 g | |
| Sodium | 686 mg | 30% |
| Total carbohydrate | 54.1 g | 20% |
| Fiber | 3.5 g | 13% |
| Protein | 17.8 g | 36% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 220 g | 436 kcal |
| 1 ounce (small) | 28 g | 55 kcal |
| 100 g | 100 g | 198 kcal |
| 1 serving (small) | 160 g | 317 kcal |
| 1 cup (small) | 180 g | 356 kcal |
| 1 serving (large) | 250 g | 495 kcal |
| 1 cup (large) | 280 g | 554 kcal |
| 1 piece (jumbo) | 320 g | 634 kcal |
Calculated from 198 calories per 100 g.
Baked cheesy penne pasta is made by combining cooked penne with cheese sauce, topping it with more cheese, and baking until bubbling and golden. Cook the pasta just shy of tender first, since it will soften further in the oven.
Mozzarella gives baked cheesy penne pasta a stretchy, mild finish, while cheddar brings a sharper flavor and browns well. For both melt and flavor, combine a good melting cheese with a more flavorful one, and grate it yourself for a smoother melt.
Yes, jarred pasta sauce can be used in baked cheesy penne pasta, though it will taste more tomato-forward than a classic creamy cheese sauce. Stir in cheese or a little milk to make the sauce coat the penne before baking.
No, cook the penne until just shy of tender before making baked cheesy penne pasta. It continues cooking in the sauce in the oven, so fully soft pasta can turn mushy by the time the cheese topping is browned.
Keep baked cheesy penne pasta moist by coating every piece of penne with plenty of sauce before it goes into the oven. If the top browns before the middle is hot, cover the dish loosely with foil for the rest of the bake.
Yes, assemble baked cheesy penne pasta ahead, cover it, and refrigerate it before baking. Add the final cheese topping just before it goes in the oven, and allow extra baking time if the dish is still cold.
Yes, baked cheesy penne pasta can be frozen in a tightly sealed, freezer-safe container. The cheese sauce may separate or become less creamy after thawing, so defrost it in the refrigerator and reheat it gently, stirring if possible.
You can add cooked mushrooms, spinach, roasted peppers, or broccoli to baked cheesy penne pasta. Cook watery vegetables first and drain them well, so they do not thin the sauce or leave excess liquid in the baking dish.
Serve baked cheesy penne pasta with a crisp green salad, roasted vegetables, or garlic bread. A simple salad with a tangy dressing balances the creamy cheese, while vegetables make the meal feel less rich.
Reheat baked cheesy penne pasta gently, covered, with a splash of milk or water to loosen the sauce. Stop once it is hot throughout; prolonged high heat can make the pasta soft and the cheese oily or rubbery.
Vitamins
B12
0.75µg · 31% DV
B2
0.31mg · 24% DV
Biotin
6.82µg · 23% DV
B3
2.86mg · 18% DV
Minerals
Selenium
35µg · 64% DV
Phosphorus
343mg · 49% DV
Calcium
326mg · 33% DV
Sodium
686mg · 30% DV
Potassium ⭐
260mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 436 calories in 1 cup (medium) (220 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Baked cheesy penne pasta brings together short, tube-shaped penne and cheese, baked until the top is lightly browned. Penne is an Italian pasta shape, while cheesy baked pasta is a familiar home-style dish in many places, with recipes and cheeses varying from kitchen to kitchen.
The pasta stays tender beneath its golden, cheesy top. Serve it as a hearty lunch or dinner, perhaps with a crisp salad; in Turkey, it also fits easily into a home-cooked meal alongside yoghurt. It is filling and mainly carbohydrate-based, with 198 calories per 100 g. For a lighter-feeling plate, keep the portion modest and add plenty of vegetables.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
7.92g
MONOUNSATURATED
4.62g
POLYUNSATURATED
1.54g
Omega 6:3 ratio 12.4:1
Above the ideal 4:1 (12.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.