Low Sodium Cheesy Baked Pasta
Indulge in the comforting flavors of this Low Sodium Cheesy Baked Pasta, a heart-healthy twist on classic Italian comfort food. Made with wholesome whole wheat pasta, a vibrant medley of garlic, onions, and red bell peppers, and a rich, herb-infused tomato sauce, this dish delivers robust flavor without relying on excess salt. The creamy trio of fresh mozzarella, ricotta, and Parmesan cheeses creates a decadent, gooey texture, all baked to bubbly perfection. Perfect for family dinners or meal prepping, this recipe is easy to assemble and ready in under an hour, offering a nutritious yet indulgent culinary experience. Garnish with fresh basil and parsley for an extra burst of freshness, and enjoy a guilt-free taste of Italy right at home.
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Recipe Information
Ingredients
- 12 ounces whole wheat pasta
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 28 ounces low-sodium diced tomatoes, drained
- 1.5 teaspoons Italian seasoning
- 0.5 cup fresh basil leaves, chopped
- 0.25 cup fresh parsley, chopped
- 0.5 teaspoon ground black pepper
- 8 ounces fresh mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 cup ricotta cheese
- 1 tablespoon unsalted butter, cut into small pieces
Instructions
Preheat the oven to 375°F (190°C).
Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing for 3-4 minutes until the onion is soft and translucent.
Add the diced red bell pepper to the skillet and cook for another 3 minutes.
Stir in the drained low-sodium diced tomatoes, Italian seasoning, chopped basil, chopped parsley, and ground black pepper. Let the sauce simmer for about 5 minutes.
In a large mixing bowl, combine the cooked pasta and the tomato sauce, mixing well to coat the pasta evenly.
In a separate bowl, mix together the shredded mozzarella cheese, grated Parmesan cheese, and ricotta cheese.
Lightly grease a 9x13-inch baking dish with a bit of olive oil or cooking spray.
Layer half of the pasta mixture into the baking dish, followed by half of the cheese mixture. Repeat with the remaining pasta and cheese mixtures.
Dot the top with the small pieces of unsalted butter.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 8-10 minutes, or until the cheese is bubbly and golden brown.
Allow the baked pasta to cool for a few minutes before serving. Garnish with additional chopped basil or parsley if desired.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 45.2 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 3188 mg | 245% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3848 mg | 82% | |
*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.
