Low Fat Baked Pasta with Cheese and Vegetables

Indulge in the wholesome goodness of this Low Fat Baked Pasta with Cheese and Vegetables—a guilt-free comfort food that’s perfect for weeknight dinners or family gatherings. Made with hearty whole wheat penne, vibrant vegetables like broccoli, zucchini, and red bell peppers, and a rich yet light blend of ricotta, mozzarella, and parmesan cheese, this dish is a flavorful way to enjoy a balanced meal. The recipe combines the earthy flavors of oregano and basil with the bright tang of diced tomatoes, creating a irresistibly savory sauce that ties everything together. Oven-baked to golden, bubbly perfection, this low-fat pasta bake satisfies all your cravings while staying light on calories. Whether you're meal prepping or serving a crowd, this easy and delicious baked pasta recipe is sure to become a household favorite.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 300 grams whole wheat penne pasta
• 200 grams broccoli florets
• 1 medium zucchini
• 1 large red bell pepper
• 1 large carrot
• 1 tablespoon olive oil
• 1 medium onion
• 2 garlic clove
• 400 grams canned diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 250 grams ricotta cheese, low-fat
• 150 grams mozzarella cheese, low-fat
• 30 grams parmesan cheese, grated

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Bring a large pot of salted water to a boil. Add the whole wheat penne pasta and cook according to the package instructions until al dente. Drain and set aside.

Step 3

While the pasta is cooking, prepare the vegetables. Chop the broccoli florets into bite-sized pieces, dice the zucchini and red bell pepper, and shred the carrot.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 5

Add the broccoli, zucchini, red bell pepper, and carrot to the skillet. Sauté for 5-7 minutes until the vegetables are tender-crisp.

Step 6

Stir in the canned diced tomatoes, dried oregano, dried basil, salt, and black pepper. Simmer for an additional 5 minutes, allowing the flavors to meld together.

Step 7

In a large mixing bowl, combine the cooked pasta, vegetable mixture, and ricotta cheese. Mix well to ensure the pasta is evenly coated with the sauce and cheese.

Step 8

Transfer the pasta mixture into a lightly greased 9x13 inch baking dish. Spread evenly.

Step 9

Top the pasta with an even layer of grated mozzarella cheese and sprinkle the grated parmesan cheese on top.

Step 10

Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let it cool slightly before serving. Enjoy your healthy low-fat baked pasta with cheese and vegetables!

Nutrition Facts

Serving size	(1922.8g)

Amount per serving	% Daily Value*
Calories	2488.4

Total Fat 86.0g	0%
Saturated Fat 39.9g	0%
Polyunsaturated Fat 4.9g
Cholesterol 213.4mg	0%
Sodium 5332.6mg	0%
Total Carbohydrate 297.1g	0%
Dietary Fiber 43.1g	0%
Total Sugars 59.3g
Protein 137.8g	0%

Vitamin D 0IU	0%
Calcium 2642.3mg	0%
Iron 18.4mg	0%
Potassium 3631.5mg	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: 30.8%

Protein: 21.9%

Carbs: 47.3%