Are you looking for a comforting and nutritious meal that’s easy to make? Look no further than baked pasta! With its rich flavors, creamy sauces, and satisfying texture, baked pasta is a crowd-pleaser that can be adapted to suit any dietary need. In this article, we’re excited to share our top 20 healthy baked pasta recipes that are packed with nutritious ingredients and flavor.
From classic lasagna to creative twists like zucchini noodles and quinoa-based casseroles, these recipes showcase the versatility of baked pasta. Whether you’re a vegan, gluten-free, or just looking for some healthy inspiration, we’ve got you covered. So go ahead, get baking, and indulge in the deliciousness that is wholesome food!
Whole Wheat Spinach and Ricotta Baked Ziti
This Italian-inspired casserole combines the creaminess of ricotta cheese with the nutty flavor of whole wheat pasta, all wrapped up in a flavorful spinach sauce. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound whole wheat ziti
– 2 cups fresh spinach leaves
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook ziti according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
4. In a large bowl, combine cooked ziti, ricotta cheese, mozzarella cheese, Parmesan cheese, and wilted spinach. Mix well to combine.
5. Transfer the mixture to a 9×13 inch baking dish and top with additional mozzarella cheese if desired.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Quinoa and Vegetable Baked Pasta Casserole
A hearty and nutritious twist on traditional pasta casserole, this recipe combines quinoa with a variety of colorful vegetables and pasta for a satisfying meal.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 zucchini, diced
– 1 cup cherry tomatoes, halved
– 1 cup pasta (such as penne or fusilli)
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa according to package instructions using water or broth.
3. In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, bell pepper, and zucchini; cook until tender, about 5 minutes.
4. Add cherry tomatoes and cooked pasta to the skillet; stir to combine.
5. In a large bowl, combine cooked quinoa, pasta mixture, and mozzarella cheese. Season with salt and pepper to taste.
6. Transfer the mixture to a 9×13 inch baking dish and cover with aluminum foil.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Low-Carb Zucchini Noodle Lasagna
This low-carb version of lasagna replaces traditional noodles with zucchini noodles, reducing the carb count without sacrificing flavor. This recipe is perfect for those looking to reduce their carbohydrate intake or follow a keto diet.
Ingredients:
– 2 medium zucchinis
– 1 pound ground beef or sausage, cooked and drained
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup marinara sauce
– 1 cup ricotta cheese
– 8 ounces mozzarella cheese, shredded
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Spiralize zucchinis into noodles and set aside.
3. In a large skillet, cook ground beef or sausage over medium-high heat until browned, breaking apart with a spoon as it cooks.
4. Add onion and garlic to the skillet and cook until the onion is translucent.
5. Stir in marinara sauce and bring to a simmer.
6. In a large bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and egg. Mix well.
7. Assemble lasagna by layering zucchini noodles, meat sauce, and cheese mixture. Top with additional mozzarella cheese.
8. Bake for 30-40 minutes or until the cheese is melted and bubbly.
Cook Time: 30-40 minutes
Vegan Lentil and Mushroom Baked Penne
A hearty, plant-based take on classic baked pasta, this recipe combines the comfort of penne with the earthy flavors of lentils and mushrooms. Perfect for a cozy night in!
Ingredients:
– 12 oz (340g) vegan penne
– 1 cup (250ml) cooked green or brown lentils
– 2 cups (400g) mixed mushrooms, sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup (120ml) marinara sauce
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook penne according to package instructions.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
4. Add mushrooms; cook until tender, about 5 minutes.
5. Stir in cooked lentils, marinara sauce, and oregano. Season with salt and pepper.
6. Combine cooked penne and mushroom mixture. Transfer to a baking dish.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 35-40 minutes
Gluten-Free Chickpea Pasta Bake
A satisfying vegetarian twist on classic pasta bakes, this recipe uses gluten-free chickpea pasta and a blend of flavorful vegetables to create a hearty and nutritious meal.
Ingredients:
– 8 oz. gluten-free chickpea pasta
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup olive oil
– 1 tsp dried oregano
– Salt and pepper to taste
– 1/2 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions.
3. In a large skillet, sauté onion, garlic, and bell peppers in olive oil until tender.
4. Add diced tomatoes, oregano, salt, and pepper. Stir to combine.
5. Combine cooked pasta, vegetable mixture, and cheddar cheese (if using) in a 9×13-inch baking dish.
6. Bake for 20-25 minutes or until the top is golden brown.
Cooking Time: 20-25 minutes
Roasted Garlic and Cauliflower Alfredo Bake
Roasted Garlic and Cauliflower Alfredo Bake: A creamy, comforting dish that’s perfect for a cozy night in. This recipe combines the rich flavors of roasted garlic and cauliflower with the indulgent goodness of Alfredo sauce.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cloves of garlic, peeled and separated
– 1/4 cup of unsalted butter
– 1 cup of heavy cream
– 1 cup of grated Parmesan cheese
– 1 teaspoon of dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the cauliflower florets with 2 tablespoons of butter, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Meanwhile, roast the garlic cloves in the same oven for an additional 10-15 minutes or until soft and mashed.
4. In a large saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the heavy cream and Parmesan cheese until smooth.
5. Stir in the roasted garlic and thyme. Season with salt and pepper to taste.
6. Combine the cooked cauliflower and Alfredo sauce in a baking dish. Top with additional Parmesan cheese if desired.
7. Bake for 10-15 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-45 minutes
Kale and Sun-Dried Tomato Baked Farfalle
This recipe combines the earthy goodness of kale with the sweet, savory flavor of sun-dried tomatoes in a creamy baked farfalle. The result is a satisfying, comforting meal that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 8 oz farfalle pasta
– 2 cups chopped curly kale
– 1/4 cup olive oil
– 1/2 cup sun-dried tomatoes, chopped
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1 1/2 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook farfalle according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add chopped kale and cook until wilted, about 5 minutes.
4. In a separate bowl, combine sun-dried tomatoes, Parmesan cheese, and flour. Mix well.
5. In a 9×13-inch baking dish, combine cooked farfalle, wilted kale mixture, and tomato-Parmesan mixture. Pour in vegetable broth and season with salt and pepper to taste.
6. Bake for 25-30 minutes or until pasta is golden brown and sauce has thickened slightly.
Cooking Time: 25-30 minutes
High-Protein Greek Yogurt Mac and Cheese Bake
Elevate your mac and cheese game with this high-protein Greek yogurt-based bake that’s perfect for a satisfying meal or snack. With the addition of protein-rich Greek yogurt, this classic comfort food gets a nutritious boost.
Ingredients:
– 1 cup cooked pasta (such as elbow macaroni)
– 2 cups Greek yogurt
– 1/2 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon paprika for an extra pop of flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked pasta, Greek yogurt, cheddar cheese, Parmesan cheese, and parsley. Mix until smooth.
3. Transfer the mixture to a baking dish and drizzle with olive oil.
4. Sprinkle salt and pepper to taste, and add paprika if using.
5. Bake for 25-30 minutes or until golden brown and set.
Cooking Time: 25-30 minutes
Spaghetti Squash and Turkey Meatball Bake
A healthy twist on a classic comfort dish, this recipe combines the sweetness of spaghetti squash with savory turkey meatballs for a nutritious and delicious meal.
Ingredients:
– 2 medium spaghetti squash
– 1 pound ground turkey
– 1/2 cup rolled oats
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up.
4. In a large bowl, combine ground turkey, oats, Parmesan cheese, egg, salt, and pepper. Mix well with your hands until just combined.
5. Form into meatballs, about 1 1/2 inches (3.8 cm) in diameter.
6. Place the meatballs on top of the squash, leaving a little space between each.
7. Drizzle olive oil over the meatballs and squash.
8. Bake for 35-40 minutes or until the squash is tender and the meatballs are cooked through.
9. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Mediterranean Eggplant and Whole Grain Pasta Bake
This hearty pasta bake combines tender eggplant, flavorful tomatoes, and creamy feta cheese with whole grain pasta for a satisfying and nutritious meal. Perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 8 oz whole grain pasta
– 2 cups cherry tomatoes, halved
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup crumbled feta cheese
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions.
3. In a large skillet, heat olive oil over medium-high heat. Add eggplant and cook until tender, about 5 minutes per side.
4. In a separate bowl, combine cherry tomatoes, garlic, oregano, salt, and pepper.
5. In a 9×13-inch baking dish, combine cooked pasta, roasted eggplant, and tomato mixture. Top with feta and Parmesan cheese.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Broccoli and Cheddar Quinoa Pasta Bake
A creamy, cheesy, and nutritious pasta bake that’s perfect for a weeknight dinner or a weekend treat. This recipe combines cooked quinoa with broccoli, cheddar cheese, and pasta in a flavorful sauce.
Ingredients:
– 8 oz quinoa pasta
– 2 cups broccoli florets
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1 tsp olive oil
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook quinoa pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add broccoli and cook for 3-4 minutes or until tender.
4. In a large bowl, combine cooked pasta, broccoli, cheddar cheese, and heavy cream. Season with salt and pepper to taste.
5. Transfer the mixture to a baking dish and top with additional grated cheddar cheese (optional).
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Avocado and Pesto Whole Wheat Pasta Bake
This comforting pasta bake combines the richness of avocado with the vibrant flavor of pesto, all wrapped up in a satisfying whole wheat package. Perfect for a weeknight dinner or a weekend treat.
Ingredients:
– 8 oz whole wheat pasta
– 2 ripe avocados, diced
– 1/4 cup store-bought or homemade pesto
– 1 cup cherry tomatoes, halved
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine cooked pasta, diced avocado, pesto, cherry tomatoes, mozzarella cheese, and Parmesan cheese. Mix well to combine.
4. Transfer the pasta mixture to a 9×13-inch baking dish. Cover with aluminum foil and bake for 20 minutes.
5. Remove foil and continue baking for an additional 10-15 minutes, or until the top is lightly golden brown.
Cooking Time: 30-35 minutes
Sweet Potato and Black Bean Baked Shells
Sweet Potato and Black Bean Baked Shells: A deliciously healthy twist on traditional baked pasta, this recipe combines the natural sweetness of sweet potatoes with the savory flavor of black beans and creamy cheese.
Ingredients:
– 12 jumbo pasta shells
– 2 large sweet potatoes, cooked and mashed
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a large mixing bowl, combine mashed sweet potatoes, black beans, cheddar cheese, cilantro, and olive oil. Mix well to combine.
4. Stuff each cooked pasta shell with the sweet potato-black bean mixture, placing them in a baking dish as you go.
5. Cover with aluminum foil and bake for 25 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Artichoke and Spinach Whole Grain Pasta Bake
This hearty pasta bake combines the flavors of artichoke hearts, fresh spinach, and whole grain pasta for a satisfying and nutritious meal. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz whole grain pasta
– 1 can (14 oz) artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add chopped artichoke hearts and cook for 2-3 minutes or until slightly caramelized.
4. Stir in fresh spinach leaves and cook until wilted. Season with salt and pepper to taste.
5. In a large bowl, combine cooked pasta, artichoke-spinach mixture, and shredded mozzarella cheese. Mix well.
6. Transfer the pasta mixture to a baking dish and top with grated Parmesan cheese.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Lemon Herb Shrimp and Brown Rice Pasta Bake
A flavorful and satisfying dish that combines succulent shrimp, nutty brown rice, and tangy lemon flavors with the comforting warmth of pasta. Perfect for a quick weeknight dinner or a weekend meal.
Ingredients:
– 8 oz. pasta of your choice
– 1 cup cooked brown rice
– 1 lb. large shrimp, peeled and deveined
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions.
3. In a large skillet, heat olive oil over medium-high. Add garlic and sauté for 1 minute. Add shrimp and cook until pink, about 2-3 minutes per side.
4. In a separate bowl, mix cooked brown rice with lemon juice, thyme, salt, and pepper.
5. In a baking dish, combine cooked pasta, shrimp mixture, and brown rice mixture. Top with Parmesan cheese (if using).
6. Bake for 15-20 minutes or until heated through.
Cooking Time: 25-30 minutes
Pumpkin and Sage Baked Rigatoni
This hearty baked pasta dish combines the warm spices of fall with the comforting creaminess of sage. Perfect for a chilly evening, this recipe is sure to become a new favorite.
Ingredients:
– 1 pound rigatoni
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked pumpkin puree
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh sage
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook rigatoni according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in pumpkin puree, Parmesan cheese, sage, salt, and pepper. Cook for an additional minute.
5. In a large mixing bowl, combine cooked rigatoni and pumpkin mixture. Pour in heavy cream and stir until well combined.
6. Transfer the mixture to a baking dish and top with additional grated Parmesan cheese.
7. Bake for 25-30 minutes or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Turkey Sausage and Kale Baked Rotini
This hearty pasta dish combines the flavors of turkey sausage, wilted kale, and melted mozzarella for a satisfying weeknight meal. With just a few ingredients and simple steps, you’ll have a delicious and nutritious dinner on the table in no time.
Ingredients:
– 12 oz rotini pasta
– 1 lb turkey sausage, casings removed
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 onion, thinly sliced
– 1 cup chicken broth
– 1/4 cup grated mozzarella cheese
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook turkey sausage over medium-high heat, breaking up with spoon as it cooks, until browned and cooked through.
4. Add onion and kale to the skillet; cook until onion is translucent and kale is wilted.
5. Combine cooked pasta, sausage mixture, chicken broth, and mozzarella cheese in a baking dish. Season with salt and pepper to taste.
6. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 30-35 minutes
Chickpea and Spinach Vegan Baked Pasta
A comforting, plant-based twist on classic baked pasta, this recipe combines the creamy richness of chickpeas with the earthy flavor of spinach.
Ingredients:
– 8 oz. vegan penne pasta
– 1 can (15 oz.) chickpeas, drained and rinsed
– 2 cups fresh spinach leaves
– 1/4 cup vegan ricotta cheese
– 1 tbsp olive oil
– 1 tsp dried basil
– Salt and pepper to taste
– Optional: 1/4 cup nutritional yeast for an extra cheesy flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; set aside.
3. In a blender or food processor, combine chickpeas, spinach, vegan ricotta cheese, olive oil, basil, salt, and pepper. Blend until smooth.
4. In a large mixing bowl, combine cooked pasta and the chickpea-spinach mixture. Mix well to combine.
5. Transfer the pasta mixture to a baking dish and top with additional vegan ricotta cheese or nutritional yeast (if using).
6. Bake for 25-30 minutes, or until golden brown and heated through.
Cooking Time: 25-30 minutes
Portobello Mushroom and Goat Cheese Baked Fusilli
Elevate your pasta game with this creamy, earthy fusion of flavors. Fresh portobello mushrooms, tangy goat cheese, and nutty fusilli come together in a delightful baked dish that’s sure to please.
Ingredients:
– 12 oz fusilli pasta
– 2 cups fresh portobello mushroom slices
– 1/4 cup goat cheese crumbles
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook fusilli according to package instructions; drain and set aside.
3. In a large skillet, sauté mushroom slices in olive oil until tender. Season with salt and pepper.
4. In a separate bowl, combine goat cheese crumbles and Parmesan cheese.
5. In a 9×13 inch baking dish, combine cooked fusilli, mushrooms, and goat cheese mixture. Toss to combine.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
7. Garnish with fresh thyme leaves and serve hot.
Cooking Time: 25 minutes
Roasted Red Pepper and Lentil Baked Penne
Elevate your pasta game with this flavorful and nutritious recipe, combining the sweetness of roasted red peppers with the heartiness of lentils and penne pasta.
Ingredients:
– 1 pound penne pasta
– 2 cups cooked lentils (cooked according to package instructions)
– 2 large red bell peppers, seeded and chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add roasted red peppers, cooked lentils, and vegetable broth to the skillet. Stir to combine.
5. Combine cooked pasta with pepper-lentil mixture in a baking dish. Top with Parmesan cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
7. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Summary
Looking for healthy and delicious baked pasta recipes? Look no further! This article brings you 20 mouth-watering and nutritious options that are perfect for a quick weeknight dinner or a special occasion. From classic combinations like spinach and ricotta to innovative twists with quinoa, lentils, and roasted vegetables, these recipes cater to various dietary needs and preferences. Discover new flavors and ingredients to elevate your pasta game and enjoy the satisfaction of a homemade meal without sacrificing nutrition.
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