Heart-Healthy Cheesy Baked Pasta
Indulge in comfort food without compromising your health with this Heart-Healthy Cheesy Baked Pasta recipe—a nutritious twist on a classic favorite. Crafted with wholesome whole grain pasta, vibrant vegetables like zucchini, red bell pepper, and spinach, and complemented by heart-friendly olive oil and low-sodium diced tomatoes, this dish is packed with flavor and nutrients. The creamy reduced-fat ricotta and mozzarella cheeses add indulgent cheesiness while keeping it light. Topped with fresh basil and a sprinkle of Parmesan, this baked pasta delivers a delightful combination of gooey texture and fresh herbal notes. Ready in under an hour, it's perfect for a satisfying, family-friendly dinner that prioritizes heart health without sacrificing taste.
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Recipe Information
Ingredients
- 8 oz Whole grain pasta
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 Red bell pepper, diced
- 1 Zucchini, diced
- 3 cups Baby spinach leaves
- 1 can Low-sodium diced tomatoes
- 1 tsp Italian seasoning
- 0.5 tsp Black pepper
- 1 cup Reduced-fat ricotta cheese
- 1 cup Reduced-fat mozzarella cheese, shredded
- 0.25 cup Fresh basil leaves, chopped
- 0.25 cup Parmesan cheese, grated
Instructions
Preheat oven to 375°F (190°C).
Cook the whole grain pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat.
Add minced garlic and sauté for 1 minute or until fragrant.
Add diced red bell pepper and zucchini to the skillet, stirring occasionally, and cook for about 5 minutes until the vegetables start to soften.
Add baby spinach to the skillet and cook until the spinach wilts, about 2 minutes.
Stir in the can of low-sodium diced tomatoes and season with Italian seasoning and black pepper.
Simmer the vegetable mixture for another 5 minutes, allowing the flavors to blend.
In a large mixing bowl, combine the cooked pasta, vegetable mixture, and reduced-fat ricotta cheese. Mix well until the ricotta is evenly distributed.
Spread the pasta and vegetable mixture evenly in a 9x13 inch baking dish.
Sprinkle the top with shredded reduced-fat mozzarella cheese and chopped fresh basil leaves.
Cover with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Sprinkle grated Parmesan cheese over the top before serving.
Allow to cool slightly, then serve immediately. Enjoy your heart-healthy cheesy baked pasta!
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1321 mg | 57% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 32.4 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1911 mg | 147% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2485 mg | 53% | |
*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.
