No-Boil Low Sodium Baked Penne Casserole

Today, I'm sharing a game-changer: a No-Boil Low Sodium Baked Penne Casserole that's incredibly easy to make and bursting with authentic Italian flavors, without all the hidden sodium.

Many traditional casserole recipes can be sodium bombs due to processed ingredients and excessive added salt. But I've cracked the code on creating a sodium-friendly meal that's comforting, wholesome, and perfect for your low sodium diet plan. This recipe is designed to bring you maximum flavor with minimal effort, making it ideal for healthy weeknight dinners or meal prepping.

Why Choose a No-Boil Low Sodium Casserole?

• Effortless & Quick: This isn't just a low sodium dinner; it's a one-dish wonder! By using a "no-boil" method, you skip the extra pot and the waiting game, significantly cutting down on prep and cleanup. It's truly a simple low sodium recipe for busy individuals.

• Flavor-First Approach: I rely on aromatic herbs like oregano and basil, zesty garlic, and a hint of fennel and red pepper flakes to build a robust flavor profile. These natural seasonings are your secret weapon in low sodium cooking, ensuring every bite is rich and satisfying.

• Heart-Healthy & Balanced: With lean ground beef and no-salt-added tomato sauce, this casserole is a fantastic choice for a heart-healthy meal. It’s packed with protein and fiber, making it a complete and nourishing option for anyone focused on low sodium eating.

• Customizable: While I use penne, this low sodium pasta recipe is versatile. You can experiment with other low-sodium-friendly ingredients or even add extra veggies like spinach or bell peppers for an added nutritional boost.

Your New Go-To: No-Boil Baked Italian Ground Beef and Penne Casserole

Ready to create a delicious, low sodium family meal that everyone will love? Here's how you can make this flavorful, sodium-conscious casserole. This recipe is about 220mg per serving and serves 4

Ingredients

• 1 lbs lean ground beef, cooked and crumbled

• 3 garlic cloves, minced

• 2 cans 15 oz no salt added tomato sauce

• 6 oz penne pasta (or pasta of your choosing)

• 1/2 tsp fennel

• 1/4 tsp red pepper flakes

• 2 tsp oregano

• 3 tsp dried basil

• 1/4 cup ricotta cheese dolloped on top after cooking

Directions

1. Prep: Preheat your oven to 400°F (200°C). Lightly grease an 9x13-inch baking dish.

2. Mix Sauce Base: In a large bowl, combine the cooked ground beef, minced garlic, both cans of tomato sauce, 1 cup of water, 1/2 tsp fennel, 1/4 tsp red pepper flakes, 2 tsp dried oregano, and 3 tsp dried basil. Stir everything well until fully combined.

3. Add Pasta: Pour the UNCooked penne pasta directly into the sauce mixture. Stir to make sure every piece of pasta is completely submerged and coated in the liquid.

4. Assemble and Cover: Pour the entire mixture into your prepared baking dish. Cover the dish TIGHTLY with aluminum foil to trap the steam needed for cooking the pasta.

5. Bake (Covered): Bake in the preheated oven for 40 to 45 minutes. About half way through, carefully remove the foil and carefully stir, re-cover If the dish seems dry but the pasta is not done, add an extra splash of water.

6. Check and Finish: Carefully remove the foil and test the pasta for doneness. If it is tender, remove the dish from the oven. If the casserole seems dry, add a little more water and cook for an additional 5-10 minutes.

7. Dollop the 1/4 cup ricotta cheese evenly over the hot casserole.

8. Rest: Let the casserole rest for 5 to 10 minutes before serving. This allows the sauce to set up and the final dish to hold its shape.