Baked Zucchini Pasta with Herb Ricotta - Slender Kitchen

Baked Zucchini Pasta with Herb Ricotta

Freestyle™ SmartPoints™ New!
(11 Old SmartPoints™) (11 PointsPlus®)

Recipes Content


This cheesy Baked Zucchini Pasta with Herb Ricotta is the perfect thing when you are craving comfort food and is surprisingly light for a baked pasta dish.

Although I love me some spaghetti squash and zucchini noodles, sometimes nothing is better than a big warm bowl of real deal pasta. And for me, when I am really craving comfort food, nothing beats a baked pasta dish full of cheese, sauce, and just the right amount of veggies to balance everything out.

Since I love the combination of pasta and zucchini, plus its something I always have on hand, I went for a simple zucchini baked pasta dish elevated with some easy herb ricotta. The ricotta adds a ton of creaminess to the dish and the herbs brighten everything up. Depending on what you have at home, you could use just about any veggies. I have been known to sometimes toss in a big pan of leftover roasted veggies when I have them in the fridge. Then just add your favorite store bought or homemade sauce and dinner is done.

Looking for more healthy baked pasta dishes? Try this Roasted Vegetable Baked Ziti, Baked Penne with Spinach and Tomatoes, or Baked Ziti Bolognese.

Prep Time

Baked Zucchini Pasta with Herb Ricotta

Prep Time: 
Cook Time: 
Total Time: 


  • 12 oz. high fiber pasta
  • 2 tsp olive oil
  • 2 U garlic cloves, minced
  • 3 U zucchini, chopped
  • 1 cup part skim ricotta cheese
  • 2 tbsp basil, chopped
  • 1 tsp Italian seasoning
  • 3 cups marinara sauce (look for low sugar or no sugar added)
  • 1/2 cup Parmesan cheese

Nutritional Facts

Serving Size: 
1.25 cups
Amount Per Serving
Calories 353
Calories from Fat 127
% Daily Value *
Total Fat 14g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 19mg
Sodium 693mg
Total Carbohydrate 59g
Dietary Fiber 10g
Sugars 13g
Protein 16g


  1. Preheat the oven to 400 degrees.
  2. Cook the pasta according to package directions, taking out 2-3 minutes early so it is al dente. Drain and set aside.
  3. Heat the olive oil in a pan. Add the zucchini and garlic. Cook until just tender. Season with salt and pepper.
  4. Mix together the ricotta cheese with the basil and Italian seasoning. Season well with salt and pepper.
  5. In a large bowl, stir together the pasta, zucchini, marinara sauce, and ricotta. Pour into a baking dish sprayed with cooking spray. Top with Parmesan cheese and cover with foil.
  6. Bake for 15 minutes covered. Remove the foil and bake an additional 10-15 minutes until cheese is melted and bubbling. Serve with additional fresh basil if desired.
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Baked Zucchini Pasta with Herb Ricotta
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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