High Protein Cheesy Baked Pasta
Elevate your pasta night with this High Protein Cheesy Baked Pasta, a hearty and nutritious twist on a classic comfort dish. Packed with protein from shredded chicken, extra firm tofu, and low-fat cheeses, this wholesome recipe also sneaks in fresh spinach for a boost of greens. Whole wheat pasta serves as the perfect base, while a fragrant blend of garlic, oregano, and basil enhances the rich tomato sauce layers. Creamy ricotta, gooey mozzarella, and savory Parmesan cheeses melt beautifully into the dish, creating an irresistible golden crust when baked to perfection. Ready in just over an hour, this easy-to-follow recipe makes six satisfying servings and is ideal for meal prep or family dinners. Perfect for those seeking high-protein recipes, healthy baked pasta dishes, or cheesy casserole ideas, this delicious creation will keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 12 oz whole wheat pasta
- 14 oz extra firm tofu
- 2 cups chicken breast, cooked and shredded
- 1 cup low-fat ricotta cheese
- 2 cups low-fat mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 egg
- 2 cups spinach, fresh and chopped
- 3 cloves garlic, minced
- 3 cups tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
In a large mixing bowl, crumble the extra firm tofu. Add the shredded chicken, ricotta cheese, egg, spinach, garlic, oregano, basil, salt, and black pepper. Mix well to combine all ingredients.
In a baking dish, spread 1 cup of tomato sauce on the bottom. Layer half of the cooked pasta over the sauce.
Spread half of the tofu and chicken mixture over the pasta. Sprinkle 1 cup of shredded mozzarella cheese over the layer.
Repeat layering with the remaining pasta, tofu and chicken mixture, and another cup of mozzarella cheese.
Pour the remaining 2 cups of tomato sauce evenly over the assembled dish.
Sprinkle grated parmesan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the aluminum foil and bake uncovered for an additional 20 minutes, until the cheese is bubbly and golden.
Allow the baked pasta to rest for 5 minutes before serving.
Garnish with fresh basil or parsley if desired and serve hot.
Nutrition Facts
Calories |
3287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 6303 mg | 274% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 30.1 g | ||
| Protein | 361.9 g | 724% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 5835 mg | 449% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 4311 mg | 92% | |
*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.
