Low Sodium Baked Pasta with Cheese and Vegetables

Indulge in the wholesome comfort of Low Sodium Baked Pasta with Cheese and Vegetables—a healthier twist on a classic favorite. This flavorful dish pairs tender whole grain pasta with a medley of vibrant vegetables like broccoli, red bell peppers, zucchini, and spinach, all tossed in a creamy blend of low sodium ricotta and shredded mozzarella. A hint of garlic, dried herbs, and unsalted vegetable broth add depth without the extra salt, making it perfect for heart-healthy dining. Baked until golden and bubbly, it’s an easy, family-friendly recipe that’s ready in just an hour. Serve this veggie-packed, cheesy delight warm for a satisfying weeknight dinner or a crowd-pleasing potluck dish.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 ounces whole grain pasta
• 2 cups broccoli florets
• 1 medium red bell pepper
• 1 medium zucchini
• 2 cups baby spinach
• 1 cup low sodium ricotta cheese
• 1.5 cups low sodium shredded mozzarella cheese
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon black pepper
• 1 cup unsalted vegetable broth

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the whole grain pasta in a large pot of boiling water according to package instructions until al dente. Drain and set aside.

Step 3

While pasta is cooking, cut the red bell pepper into thin strips and dice the zucchini into quarter-inch cubes.

Step 4

In a large skillet, heat the olive oil over medium heat. Mince the garlic cloves and add them to the skillet. Sauté for about 1 minute until fragrant.

Step 5

Add the broccoli florets, bell pepper strips, and zucchini cubes to the skillet. Cook for 5-7 minutes until the vegetables are tender but still crisp.

Step 6

Add baby spinach to the skillet and cook for another 2 minutes until wilted. Remove the skillet from heat.

Step 7

In a large mixing bowl, combine the cooked vegetables, ricotta cheese, and cooked pasta. Mix until the pasta is well coated with cheese and vegetables are evenly distributed.

Step 8

Add the unsalted vegetable broth, dried oregano, dried basil, and black pepper to the pasta mixture and stir to combine.

Step 9

Transfer the pasta mixture into a baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.

Step 10

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

Step 11

Remove the foil and continue to bake for an additional 10 minutes, or until the cheese on top is golden and bubbly.

Step 12

Remove from the oven and let the baked pasta cool for a few minutes before serving. Enjoy the dish warm.

Nutrition Facts

Serving size	(1592.5g)

Amount per serving	% Daily Value*
Calories	1779.1

Total Fat 100.8g	0%
Saturated Fat 46.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 216.5mg	0%
Sodium 2265.4mg	0%
Total Carbohydrate 142.1g	0%
Dietary Fiber 26.1g	0%
Total Sugars 24.9g
Protein 99.3g	0%

Vitamin D 0IU	0%
Calcium 1993.6mg	0%
Iron 14.1mg	0%
Potassium 1712.3mg	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: 48.4%

Protein: 21.2%

Carbs: 30.4%