Baked Zucchini Pasta with Herb Ricotta

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353 CALORIES 59g CARBS 14g FAT 16g PROTEIN
11
Freestyle™ SmartPoints™ New!
(11 Old SmartPoints™)
(11 PointsPlus®)

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.

The Recipe
Baked Zucchini Pasta with Herb Ricotta

Baked Zucchini Pasta with Herb Ricotta

PREP TIME: 15 Min
COOK TIME: 30 Min
TOTAL TIME: 45 Min
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Ingredients

US METRICS
  • 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

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Instructions

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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.

Nutritional Facts
Serving Size: 1.25 cups
Amount Per Serving
Calories 353
Calories from Fat 127
% Daily Value *
Total Fat 14g
22%
Saturated Fat 3g
17%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 19mg
6%
Sodium 693mg
30%
Total Carbohydrate 59g
20%
Dietary Fiber 10g
39%
Sugars 13g
Protein 16g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Baked Zucchini Pasta with Herb Ricotta
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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