Low Fat Baked Pasta with Cheese and Vegetables
Savor the comforting flavors of this Low Fat Baked Pasta with Cheese and Vegetables—a wholesome twist on a classic favorite! Packed with nutrient-rich ingredients like whole wheat penne, vibrant broccoli, zucchini, red bell pepper, and carrots, this recipe is a celebration of hearty vegetables and balanced indulgence. Tossed in a fragrant tomato and herb sauce, then layered with creamy low-fat ricotta, mozzarella, and a sprinkle of parmesan, this dish delivers all the cheesy goodness you love with fewer calories. Perfectly baked until bubbly and golden, it's a crowd-pleaser ideal for a healthy weeknight dinner or a meal prep option. Ready in just an hour, this guilt-free, veggie-loaded baked pasta promises flavor and comfort in every bite.
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Recipe Information
Ingredients
- 300 grams whole wheat penne pasta
- 200 grams broccoli florets
- 1 medium zucchini
- 1 large red bell pepper
- 1 large carrot
- 1 tablespoon olive oil
- 1 medium onion
- 2 garlic clove
- 400 grams canned diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 250 grams ricotta cheese, low-fat
- 150 grams mozzarella cheese, low-fat
- 30 grams parmesan cheese, grated
Instructions
Preheat the oven to 180°C (350°F).
Bring a large pot of salted water to a boil. Add the whole wheat penne pasta and cook according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, prepare the vegetables. Chop the broccoli florets into bite-sized pieces, dice the zucchini and red bell pepper, and shred the carrot.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the broccoli, zucchini, red bell pepper, and carrot to the skillet. Sauté for 5-7 minutes until the vegetables are tender-crisp.
Stir in the canned diced tomatoes, dried oregano, dried basil, salt, and black pepper. Simmer for an additional 5 minutes, allowing the flavors to meld together.
In a large mixing bowl, combine the cooked pasta, vegetable mixture, and ricotta cheese. Mix well to ensure the pasta is evenly coated with the sauce and cheese.
Transfer the pasta mixture into a lightly greased 9x13 inch baking dish. Spread evenly.
Top the pasta with an even layer of grated mozzarella cheese and sprinkle the grated parmesan cheese on top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly before serving. Enjoy your healthy low-fat baked pasta with cheese and vegetables!
Nutrition Facts
Calories |
2488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 5333 mg | 232% | |
| Total Carbohydrate | 297.1 g | 108% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 59.3 g | ||
| Protein | 137.8 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2642 mg | 203% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3632 mg | 77% | |
*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.
