Low Sodium Classic Baked Pasta

Indulge in the comfort of Italian-inspired cuisine with this Low Sodium Classic Baked Pasta recipe, a heart-healthy twist on a timeless favorite. Made with whole wheat penne and a rich, no-salt-added tomato sauce infused with garlic, basil, and a hint of red pepper flakes, this dish delivers bold flavors without the excess sodium. Creamy ricotta cheese mixed with a touch of egg creates a luscious texture, while reduced-sodium mozzarella and Parmesan provide a gooey, golden topping. Perfect for weeknight dinners or meal prep, this wholesome baked pasta comes together in just an hour and serves six hungry appetites. Garnished with fresh parsley for added brightness, this recipe proves you can enjoy classic comfort food with a healthy twist. Keywords: low sodium baked pasta, healthy pasta bake, reduced sodium comfort food, heart-healthy Italian recipes.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 ounces whole wheat penne pasta
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 28 ounces crushed tomatoes, no salt added
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon black pepper
• 1 cup part-skim ricotta cheese
• 1 large egg
• 0.25 teaspoon freshly ground black pepper
• 2 cups mozzarella cheese, shredded, reduced sodium
• 0.5 cup Parmesan cheese, shredded, reduced sodium
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large pot of boiling water, cook the penne pasta according to the package instructions until al dente. Drain and set aside.

Step 3

In a large skillet over medium heat, add olive oil. Saute the onions until translucent, about 5 minutes.

Step 4

Add the minced garlic and cook until fragrant, about 1 minute.

Step 5

Stir in the crushed tomatoes, basil, oregano, red pepper flakes, and black pepper. Bring to a simmer and let cook for 10 minutes, stirring occasionally.

Step 6

In a small bowl, mix together the ricotta cheese, egg, and a pinch of black pepper until smooth.

Step 7

In a large mixing bowl, combine the cooked pasta, prepared tomato sauce, and ricotta mixture. Stir until well combined.

Step 8

Transfer the pasta mixture into a 9x13-inch baking dish. Sprinkle the shredded mozzarella cheese and Parmesan cheese evenly over the top.

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 minutes, or until the cheese is bubbly and golden brown.

Step 11

Garnish with freshly chopped parsley before serving.

Step 12

Serve hot and enjoy your low sodium classic baked pasta!

Nutrition Facts

Serving size	(1993.2g)

Amount per serving	% Daily Value*
Calories	3304.6

Total Fat 142.1g	0%
Saturated Fat 65.8g	0%
Polyunsaturated Fat 4.6g
Cholesterol 525.0mg	0%
Sodium 2785.1mg	0%
Total Carbohydrate 333.6g	0%
Dietary Fiber 42.7g	0%
Total Sugars 53.6g
Protein 190.1g	0%

Vitamin D 79.4IU	0%
Calcium 4106.7mg	0%
Iron 23.8mg	0%
Potassium 4896.9mg	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: 37.9%

Protein: 22.5%

Carbs: 39.6%