Whole Wheat Pasta and Zucchini Bake
Experience comfort food with a wholesome twist in this Whole Wheat Pasta and Zucchini Bake—an easy, family-friendly recipe that's as nutritious as it is satisfying. Packed with the heartiness of whole wheat penne, fresh zucchini, and a robust tomato-based sauce infused with garlic, Italian seasoning, and a hint of red chili flakes, this dish delivers bold flavors in every bite. Topped with a gooey blend of melted mozzarella and Parmesan cheese, it bakes to perfection in just 20 minutes, creating a golden, bubbly crust that’s irresistibly enticing. Perfect for a weeknight dinner or meal prep, this recipe is both wholesome and indulgent, finished with fresh basil for a burst of vibrant flavor. Savor the goodness of a zucchini pasta bake that’s hearty, cheesy, and sure to become a new favorite.
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Recipe Information
Ingredients
- 300 grams Whole wheat penne pasta
- 2 medium Zucchini
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 400 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 5 leaves Fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the whole wheat penne pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta cooks, wash and thinly slice the zucchini into half-moons. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the sliced zucchini to the skillet and cook for 3-4 minutes, stirring occasionally, until slightly softened.
Stir in the crushed tomatoes, tomato paste, dried Italian seasoning, red chili flakes, salt, and black pepper. Simmer the sauce for 5 minutes, allowing it to thicken slightly.
Add the cooked pasta to the skillet with the zucchini and sauce. Toss well to combine.
Transfer the pasta mixture to a 9x13-inch baking dish, spreading it evenly.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves before serving.
Serve warm and enjoy your Whole Wheat Pasta and Zucchini Bake!
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 9.9 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 953 mg | 20% | |
*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.
