Heart-Healthy Baked Pasta with Cheese and Vegetables
Indulge in the wholesome goodness of our Heart-Healthy Baked Pasta with Cheese and Vegetables, a nutritious twist on a classic comfort food. This recipe features fiber-rich whole wheat penne, a vibrant medley of sautéed veggies like red bell peppers, zucchini, and broccoli, and a creamy blend of low-fat cheeses for a satisfying yet health-conscious dish. The secret to its silky, guilt-free sauce? A clever combination of low-sodium vegetable broth and blended cottage cheese. Seasoned with Italian herbs and a touch of red pepper flakes for a flavorful kick, this easy-to-make bake is perfect for weeknight dinners or meal prepping. With only 20 minutes of prep time and packed with heart-friendly ingredients, this dish proves you can enjoy cheesy pasta without compromise. Pair it with a crisp green salad for a balanced, wholesome meal!
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Recipe Information
Ingredients
- 8 ounces whole wheat penne pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 medium zucchini, sliced
- 2 cups broccoli florets
- 2 cups baby spinach leaves
- 1 cup low-sodium vegetable broth
- 1 cup low-fat cottage cheese
- 1 cup part-skim mozzarella cheese, shredded
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon crushed red pepper flakes
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole wheat penne pasta according to package directions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent, about 3 minutes.
Add the diced red bell pepper, sliced zucchini, and broccoli florets to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the baby spinach leaves and cook until wilted, about 2 minutes. Remove the skillet from heat.
In a blender or food processor, combine the low-sodium vegetable broth and low-fat cottage cheese. Blend until smooth.
In a large mixing bowl, combine the cooked pasta, sautéed vegetables, cottage cheese mixture, shredded mozzarella cheese, grated Parmesan cheese, dried Italian seasoning, crushed red pepper flakes, and black pepper. Mix until well combined.
Transfer the pasta and vegetable mixture to a 9x13-inch baking dish, spreading it evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Allow the dish to cool for a few minutes before serving. Enjoy your heart-healthy baked pasta!
Nutrition Facts
Calories |
1937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 2377 mg | 103% | |
| Total Carbohydrate | 218.6 g | 79% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 39.3 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1779 mg | 137% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2790 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
