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.
Baked Zucchini Pasta with Herb Ricotta
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- 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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* 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.
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