Baked Rigatoni & Zucchini
In need of a hearty and filling meal? Try this baked rigatoni and zucchini dish that's easy to make and packed with flavor. Yum!
Ingredients
- 8 oz whole wheat rigatoni
- 1 medium –large zucchini sliced thin
- ¾ cup part skim ricotta cheese ~182 g
- 3 oz mozzarella cheese separated
- 1 egg white
- 1 cup tomato sauce like my Homemade Sauce (separated)
- Dried parsley
- Black pepper
- Non-stick cooking spray
Instructions
- Preheat the oven to 350 degrees.
- Prepare the pasta according to package cooking 2-3 minutes less (about 6-8 minutes) as the pasta will continue to cook in the oven.8 oz whole wheat rigatoni
- While the pasta is cooking, slice the zucchini. Spray a casserole dish with non stick cooking spray and place the zucchini on the bottom created a layer. Save some zucchini for the top.1 medium –large zucchini sliced thin, Non-stick cooking spray
- Mix the ricotta cheese, 1 oz of the mozzarella, egg white, and ½ cup of the sauce. Set aside.¾ cup part skim ricotta cheese, 3 oz mozzarella cheese, 1 egg white, 1 cup tomato sauce
- Once the pasta is done, turn off heat, drain and return to the pot. Add the ricotta mixture and stir until all the pasta is coated.
- Pour the pasta mixture unto the casserole dish and spread to create a layer over the zucchini. Top with the remaining zucchini, ½ cup of sauce and the remaining cheese. Sprinkle with a bit of dried parsley and black pepper. Bake for 20-30 minutes.Dried parsley, Black pepper
Notes
- this can me made ahead and baked when ready to serve but you may want to add more sauce as the pasta will continue to soak it up
Nutrition
Calories: 365kcalCarbohydrates: 50gProtein: 20gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 31mgSodium: 502mgPotassium: 524mgFiber: 3gSugar: 5gVitamin A: 684IUVitamin C: 13mgCalcium: 262mgIron: 2mg
Tried this recipe?Let us know how it was!