Heart-Healthy Baked Pasta with Cheese and Vegetables

Indulge in the comforting flavors of this Heart-Healthy Baked Pasta with Cheese and Vegetables, a wholesome twist on a classic favorite. Made with nutrient-packed whole wheat penne, vibrant fresh vegetables like zucchini, broccoli, and baby spinach, and a creamy, low-fat cottage cheese and vegetable broth base, this dish is a perfect balance of flavor and nutrition. Finished with a savory blend of part-skim mozzarella and Parmesan cheese, it delivers cheesy satisfaction while keeping it light. The recipe combines simple stovetop sautéing with a quick oven bake, making it an easy, 55-minute meal ideal for busy weeknights. Packed with fiber, low in sodium, and brimming with heart-healthy ingredients, this baked pasta pairs beautifully with a fresh garden salad for a complete and wholesome dinner the whole family will love.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 8 ounces whole wheat penne pasta
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 medium zucchini, sliced
• 2 cups broccoli florets
• 2 cups baby spinach leaves
• 1 cup low-sodium vegetable broth
• 1 cup low-fat cottage cheese
• 1 cup part-skim mozzarella cheese, shredded
• 0.5 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• 0.5 teaspoon crushed red pepper flakes
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the whole wheat penne pasta according to package directions until al dente. Drain and set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent, about 3 minutes.

Step 4

Add the diced red bell pepper, sliced zucchini, and broccoli florets to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the baby spinach leaves and cook until wilted, about 2 minutes. Remove the skillet from heat.

Step 6

In a blender or food processor, combine the low-sodium vegetable broth and low-fat cottage cheese. Blend until smooth.

Step 7

In a large mixing bowl, combine the cooked pasta, sautéed vegetables, cottage cheese mixture, shredded mozzarella cheese, grated Parmesan cheese, dried Italian seasoning, crushed red pepper flakes, and black pepper. Mix until well combined.

Step 8

Transfer the pasta and vegetable mixture to a 9x13-inch baking dish, spreading it evenly.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 10

Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

Step 11

Allow the dish to cool for a few minutes before serving. Enjoy your heart-healthy baked pasta!

Nutrition Facts

Serving size	(1560.3g)

Amount per serving	% Daily Value*
Calories	1936.8

Total Fat 70.8g	0%
Saturated Fat 27.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 127.1mg	0%
Sodium 2377.3mg	0%
Total Carbohydrate 218.6g	0%
Dietary Fiber 29.2g	0%
Total Sugars 39.3g
Protein 110.7g	0%

Vitamin D 0IU	0%
Calcium 1779.0mg	0%
Iron 13.3mg	0%
Potassium 2789.8mg	0%

*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.

Source of Calories

Fat: 32.6%

Protein: 22.7%

Carbs: 44.7%