Low Fat Cheesy Baked Pasta
Satisfy your comfort food cravings without the guilt with our Low Fat Cheesy Baked Pasta! This wholesome recipe combines hearty whole grain pasta with a rich, creamy blend of low fat ricotta, non-fat Greek yogurt, and part-skim mozzarella, delivering all the cheesy goodness you love in a lighter package. Enhanced with aromatic garlic, onion, and Italian seasoning and perfectly balanced by the freshness of spinach and basil, this pasta bake is layered with vibrant low-sodium marinara sauce for a burst of flavor in every bite. Baked to golden perfection in just under an hour, it’s a crowd-pleasing dish that’s perfect for busy weeknights or cozy family dinners. High in protein and fiber, and low in fat, it’s a deliciously healthy twist on a classic favorite. Whether you’re looking for a nutritious meal or a satisfying pasta bake, this is one recipe you’ll want to make again and again!
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Recipe Information
Ingredients
- 12 ounces whole grain pasta
- 1 cup low fat ricotta cheese
- 0.5 cup non-fat plain Greek yogurt
- 1 cup part-skim mozzarella cheese, shredded
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 2 cups fresh spinach, chopped
- 2 cups low-sodium marinara sauce
- 0.25 cup fresh basil leaves, chopped (optional for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the low fat ricotta cheese, Greek yogurt, and egg. Stir until smooth.
Add the garlic powder, onion powder, Italian seasoning, salt, and black pepper to the cheese mixture. Mix well.
Gently fold in the chopped spinach until well incorporated.
In a large baking dish, spread half of the marinara sauce evenly on the bottom.
Add the cooked pasta to the cheese mixture and gently stir until the pasta is well coated.
Layer the pasta mixture over the marinara sauce in the baking dish.
Pour the remaining marinara sauce over the pasta and evenly distribute the part-skim mozzarella and Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and allow the pasta to cool for a few minutes before serving.
Garnish with fresh basil leaves if desired and serve warm.
Nutrition Facts
Calories |
1659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 3210 mg | 140% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 34.9 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2111 mg | 162% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3263 mg | 69% | |
*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.
