Single Skillet Baked Penne (Atkins)
A great one skillet prep for this family classic. This recipe requires a non-reactive, oven-proof skillet capable of withstanding 450 degrees. No plastic handles, please! I use a 4 qt stainless steel skillet from a major manufacturer.
A great one skillet prep for this family classic. This recipe requires a non-reactive, oven-proof skillet capable of withstanding 450 degrees. No plastic handles, please! I use a 4 qt stainless steel skillet from a major manufacturer.
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 3 cups water
- 1/2 cup cream
- crushed red pepper to taste
- black pepper ground
- 1/2 cup parmesan grated
- 4 ounces fresh mozzarella cheese sliced
- 3 cups dreamfields penne rigate uncooked noodles
- 6 cloves garlic crushed
- 1 28-oz can crushed tomato
- 1/2 cup fresh basil rough chopped (can substitute 2 tbsp dried)
- Carbohydrate 110.4270975 g
- Cholesterol 192.5415 mg
- Fat 25.8476796875 g
- Fiber 4.07187494969368 g
- Protein 34.9758475 g
- Saturated Fat 12.6914817112344 g
- Serving Size 1 1 Serving (534g)
- Sodium 684.20875 mg
- Sugar 106.355222550306 g
- Trans Fat 2.50029517984687 g
- Calories 805 calories
Step-by-step
- In the cold skillet, add oil, red pepper and garlic. Saute for a few minutes till foaming but not browned.
- Add crushed tomatoes, water, salt and the dry pasta. Stir to mix well, cover and bring to boil, lower heat to medium.
- Cook pasta and sauce for 18 minutes stirring frequently to avoid sticking.
- Add cream, black pepper, Parmesan and basil and mix well. Place slices of mozzarella on top.
- Place in pre-heated 450 degree oven and bake for 15 minutes until cheese is melted and golden brown.
- Allow to set for 5minutest before serving.
Modifying traditional pasta bakes to accommodate specialty low-carb ingredients requires accounting for how alternate starches absorb moisture differently than standard semolina. Standard wheat pasta relies on a predictable starch release to thicken cooking liquid into a cohesive sauce, whereas engineered low-carb alternatives like Dreamfields behave unpredictably when boiled directly in tomato-based liquids. Because these specialty noodles are formulated with protected carbs that alter their internal matrix, they demand precise fluid ratios and constant agitation during the initial simmer phase to prevent scorching on the pan bottom.
Success in a single-skillet pasta dish hinges entirely on the continuous stirring required during the 18-minute stovetop simmer stage, which prevents the dense starches from settling and burning against the hot metal. Starting garlic and aromatics in a cold skillet with oil allows the temperature to rise gradually, infusing the fat evenly before the tomato and water are introduced, which stops the garlic from turning bitter.
Substituting standard cream with higher-fat dairy will yield a richer emulsion when stirred in with the Parmesan and basil before the final bake. Home cooks wishing to reduce dairy can swap the heavy cream for an equal measure of unsweetened cashew cream, though the resulting sauce will brown differently under the 450-degree oven broiler due to lower lactose content.
