Low Sodium Classic Cheesy Pasta Bake

Indulge in the comforting flavors of this Low Sodium Classic Cheesy Pasta Bake, a healthier twist on the beloved family favorite. Made with hearty whole wheat pasta and a medley of vibrant vegetables like zucchini, red bell pepper, and onion, this dish is packed with flavor while being gentle on salt content. A luscious blend of low-fat mozzarella, ricotta, and Parmesan cheeses creates a gooey, golden topping, while Italian seasoning and fresh basil add bursts of herby goodness. Perfect for busy weeknights, this recipe comes together in just an hour and serves up to six. Whether you're watching your sodium intake or simply craving a nutritious comfort food, this cheesy pasta bake delivers satisfaction in every bite!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 oz Whole wheat pasta
• 2 tbsp Olive oil
• 3 Garlic cloves, minced
• 1 medium Onion, finely chopped
• 1 medium Red bell pepper, diced
• 1 medium Zucchini, diced
• 1 can (14.5 oz) No-salt-added diced tomatoes, drained
• 2 tsp Italian seasoning
• 0.5 tsp Ground black pepper
• 1.5 cups Low-sodium vegetable broth
• 1 cup Low-fat, low-sodium mozzarella cheese, shredded
• 0.5 cup Low-fat ricotta cheese
• 0.25 cup Parmesan cheese, grated
• 0.25 cup Fresh basil leaves, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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

Step 3

In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and chopped onion. Sauté until the onion is translucent, about 3-4 minutes.

Step 4

Add the diced bell pepper and zucchini. Sauté for an additional 5 minutes until the vegetables are tender.

Step 5

Stir in the no-salt-added diced tomatoes, Italian seasoning, and ground black pepper.

Step 6

Pour in the low-sodium vegetable broth and bring the mixture to a simmer. Allow to cook for 5 minutes, allowing the flavors to meld.

Step 7

In a large mixing bowl, combine the cooked pasta with the vegetable mixture. Add half of the mozzarella cheese and the ricotta. Stir to combine.

Step 8

Transfer the pasta mixture into a greased 9x13-inch baking dish, spreading evenly.

Step 9

Sprinkle the remaining mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta.

Step 10

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

Step 11

Remove the foil and bake an additional 10 minutes, or until the cheese is bubbling and golden brown.

Step 12

Remove from the oven and let stand for 5 minutes. Garnish with chopped fresh basil leaves before serving.

Nutrition Facts

Serving size	(1891.4g)

Amount per serving	% Daily Value*
Calories	1468.3

Total Fat 63.7g	0%
Saturated Fat 25.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 107.1mg	0%
Sodium 927.3mg	0%
Total Carbohydrate 149.1g	0%
Dietary Fiber 29.1g	0%
Total Sugars 34.3g
Protein 82.7g	0%

Vitamin D 24IU	0%
Calcium 1671.7mg	0%
Iron 13.3mg	0%
Potassium 2825.7mg	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: 38.2%

Protein: 22.0%

Carbs: 39.7%