Low Sodium Classic Cheesy Pasta Bake
Indulge in the comforting warmth of this *Low Sodium Classic Cheesy Pasta Bake*, a heart-healthy twist on a beloved dish. Made with whole wheat pasta, vibrant sautéed vegetables like zucchini and red bell peppers, and layered with a trio of low-fat mozzarella, ricotta, and Parmesan cheeses, this recipe delivers rich, cheesy goodness without the extra salt. A simmered blend of no-salt-added diced tomatoes and Italian seasoning infuses every bite with bold, herbaceous flavor, while low-sodium vegetable broth keeps it light and nourishing. Perfectly baked to golden perfection, this dish is a crowd-pleaser that’s big on flavor and low on sodium. Ready in just an hour, it’s ideal for a wholesome weeknight dinner or meal prep. Garnished with fresh basil, every forkful is a guilt-free taste of Italian-inspired comfort.
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Recipe Information
Ingredients
- 12 oz Whole wheat pasta
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 medium Onion, finely chopped
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 can (14.5 oz) No-salt-added diced tomatoes, drained
- 2 tsp Italian seasoning
- 0.5 tsp Ground black pepper
- 1.5 cups Low-sodium vegetable broth
- 1 cup Low-fat, low-sodium mozzarella cheese, shredded
- 0.5 cup Low-fat ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 0.25 cup Fresh basil leaves, chopped
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole wheat pasta according to package directions, omitting salt, until al dente. Drain and set aside.
In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and chopped onion. Sauté until the onion is translucent, about 3-4 minutes.
Add the diced bell pepper and zucchini. Sauté for an additional 5 minutes until the vegetables are tender.
Stir in the no-salt-added diced tomatoes, Italian seasoning, and ground black pepper.
Pour in the low-sodium vegetable broth and bring the mixture to a simmer. Allow to cook for 5 minutes, allowing the flavors to meld.
In a large mixing bowl, combine the cooked pasta with the vegetable mixture. Add half of the mozzarella cheese and the ricotta. Stir to combine.
Transfer the pasta mixture into a greased 9x13-inch baking dish, spreading evenly.
Sprinkle the remaining mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake an additional 10 minutes, or until the cheese is bubbling and golden brown.
Remove from the oven and let stand for 5 minutes. Garnish with chopped fresh basil leaves before serving.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 927 mg | 40% | |
| Total Carbohydrate | 149.1 g | 54% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 34.3 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1672 mg | 129% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2826 mg | 60% | |
*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.
