Low Sodium Baked Pasta with Cheese and Vegetables
Indulge in the wholesome comfort of Low Sodium Baked Pasta with Cheese and Vegetables, a heart-healthy twist on a family favorite. This recipe combines tender whole grain pasta with an array of vibrant vegetables like broccoli, red bell pepper, zucchini, and spinach for a nutritious base. A creamy blend of low sodium ricotta and mozzarella cheeses creates a luscious texture without compromising on flavor. Enhanced with aromatic garlic, dried herbs, and a splash of unsalted vegetable broth, this dish bakes to golden perfection, delivering a guilt-free balance of rich taste and vibrant nutrition. Perfect for weeknight dinners, this low sodium, veggie-packed casserole is easy to make, satisfying, and ideal for serving up to six.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces whole grain pasta
- 2 cups broccoli florets
- 1 medium red bell pepper
- 1 medium zucchini
- 2 cups baby spinach
- 1 cup low sodium ricotta cheese
- 1.5 cups low sodium shredded mozzarella cheese
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 1 cup unsalted vegetable broth
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole grain pasta in a large pot of boiling water according to package instructions until al dente. Drain and set aside.
While pasta is cooking, cut the red bell pepper into thin strips and dice the zucchini into quarter-inch cubes.
In a large skillet, heat the olive oil over medium heat. Mince the garlic cloves and add them to the skillet. Sauté for about 1 minute until fragrant.
Add the broccoli florets, bell pepper strips, and zucchini cubes to the skillet. Cook for 5-7 minutes until the vegetables are tender but still crisp.
Add baby spinach to the skillet and cook for another 2 minutes until wilted. Remove the skillet from heat.
In a large mixing bowl, combine the cooked vegetables, ricotta cheese, and cooked pasta. Mix until the pasta is well coated with cheese and vegetables are evenly distributed.
Add the unsalted vegetable broth, dried oregano, dried basil, and black pepper to the pasta mixture and stir to combine.
Transfer the pasta mixture into a baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and continue to bake for an additional 10 minutes, or until the cheese on top is golden and bubbly.
Remove from the oven and let the baked pasta cool for a few minutes before serving. Enjoy the dish warm.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 2265 mg | 98% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 24.9 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1994 mg | 153% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1712 mg | 36% | |
*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.
