Low Sodium Cheesy Baked Pasta

Get ready to indulge in comforting, guilt-free flavors with this Low Sodium Cheesy Baked Pasta recipe! Perfectly al dente whole wheat pasta is bathed in a vibrant, homemade tomato sauce bursting with fresh basil, parsley, and sautéed vegetables, creating a dish that’s both heart-healthy and packed with flavor. Layers of creamy ricotta, gooey mozzarella, and savory Parmesan cheese take this dish to the next level, while using low-sodium diced tomatoes and unsalted butter ensures it’s kinder to your sodium intake. Baked to golden perfection with a bubbling, cheesy crust, this easy-to-make casserole is ideal for weeknight dinners or meal prep, serving up wholesome, cheesy goodness the entire family will love. Perfectly satisfying and packed with nutrients, it’s a healthier twist on classic comfort food!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 ounces whole wheat pasta
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 medium onion, finely chopped
• 1 medium red bell pepper, diced
• 28 ounces low-sodium diced tomatoes, drained
• 1.5 teaspoons Italian seasoning
• 0.5 cup fresh basil leaves, chopped
• 0.25 cup fresh parsley, chopped
• 0.5 teaspoon ground black pepper
• 8 ounces fresh mozzarella cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 1 cup ricotta cheese
• 1 tablespoon unsalted butter, cut into small pieces

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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

Step 3

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing for 3-4 minutes until the onion is soft and translucent.

Step 4

Add the diced red bell pepper to the skillet and cook for another 3 minutes.

Step 5

Stir in the drained low-sodium diced tomatoes, Italian seasoning, chopped basil, chopped parsley, and ground black pepper. Let the sauce simmer for about 5 minutes.

Step 6

In a large mixing bowl, combine the cooked pasta and the tomato sauce, mixing well to coat the pasta evenly.

Step 7

In a separate bowl, mix together the shredded mozzarella cheese, grated Parmesan cheese, and ricotta cheese.

Step 8

Lightly grease a 9x13-inch baking dish with a bit of olive oil or cooking spray.

Step 9

Layer half of the pasta mixture into the baking dish, followed by half of the cheese mixture. Repeat with the remaining pasta and cheese mixtures.

Step 10

Dot the top with the small pieces of unsalted butter.

Step 11

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

Step 12

Remove the foil and bake for an additional 8-10 minutes, or until the cheese is bubbly and golden brown.

Step 13

Allow the baked pasta to cool for a few minutes before serving. Garnish with additional chopped basil or parsley if desired.

Nutrition Facts

Serving size	(2110.0g)

Amount per serving	% Daily Value*
Calories	2282.3

Total Fat 130.4g	0%
Saturated Fat 69.0g	0%
Polyunsaturated Fat g
Cholesterol 384.2mg	0%
Sodium 2337.5mg	0%
Total Carbohydrate 174.2g	0%
Dietary Fiber 35.0g	0%
Total Sugars 45.2g
Protein 124.9g	0%

Vitamin D 57.7IU	0%
Calcium 3187.9mg	0%
Iron 19.7mg	0%
Potassium 3847.8mg	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: 49.5%

Protein: 21.1%

Carbs: 29.4%