20 Delicious Healthy Baked Pasta Recipes Nutritious

Who says comfort food can’t be both delicious and nutritious? Dive into our roundup of 20 Delicious Healthy Baked Pasta Recipes that promise to satisfy your cravings without the guilt. Perfect for busy weeknights or cozy weekends, these dishes are packed with flavor, easy to make, and sure to become family favorites. Ready to transform your pasta game? Let’s get baking!

Whole Wheat Spinach and Ricotta Baked Ziti

Hey, you’re going to love this twist on a classic. It’s hearty, cheesy, and packed with greens for a guilt-free comfort food fix.

Ingredients

• Whole wheat ziti – 12 oz
• Ricotta cheese – 15 oz
• Spinach – 10 oz, chopped
• Marinara sauce – 24 oz
• Mozzarella cheese – 2 cups, shredded
• Parmesan cheese – ½ cup, grated
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F. This ensures even cooking and a perfectly bubbly top.
2. Bring a large pot of salted water to a boil. Add the ziti and cook for 8 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a pan over medium heat. Add garlic, sauté for 1 minute until fragrant.
4. Add chopped spinach to the pan, cook for 3 minutes until wilted. Season with salt and pepper.
5. Drain the pasta and return it to the pot. Mix in ricotta, spinach, and half the marinara sauce.
6. Transfer the mixture to a baking dish. Top with remaining marinara, then sprinkle mozzarella and Parmesan evenly. Tip: For extra crispiness, broil for the last 2 minutes.
7. Bake for 25 minutes, until the cheese is golden and the edges are bubbly. Tip: Let it sit for 5 minutes before serving to set.

Mmm, the ziti comes out creamy with a slight bite, the spinach adds a fresh contrast, and the cheeses create a gooey, golden crust. Try serving it with a side of garlic bread to scoop up every last bit.

Quinoa and Kale Baked Pasta with Almond Cheese

Mmm, you’re going to love this hearty quinoa and kale baked pasta with almond cheese. It’s the perfect comfort food that’s both nutritious and delicious, ideal for those cozy nights in.

Ingredients

• Quinoa – 1 cup
• Kale – 2 cups, chopped
• Pasta – 8 oz
• Almond cheese – 1 cup, shredded
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Garlic – 2 cloves, minced
• Water – 2 cups

Instructions

1. Preheat your oven to 375°F.
2. Rinse the quinoa under cold water for 1 minute to remove any bitterness.
3. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Letting the steam build is key.
4. While the quinoa cooks, heat olive oil in a pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
5. Add chopped kale to the pan and sauté for 5 minutes until wilted. Tip: A pinch of salt helps the kale soften faster.
6. Cook the pasta according to package instructions until al dente, then drain.
7. In a large bowl, mix the cooked quinoa, kale, and pasta. Stir in half the almond cheese.
8. Transfer the mixture to a baking dish and top with the remaining almond cheese.
9. Bake for 20 minutes until the cheese is melted and slightly golden. Tip: For extra crispiness, broil for the last 2 minutes.

The baked pasta comes out with a delightful crunch on top and a creamy, cheesy center. Serve it with a side of roasted veggies for an extra nutrient boost.

Gluten-Free Lentil Pasta Bake with Roasted Vegetables

Oh, you’re going to love this gluten-free lentil pasta bake with roasted vegetables. It’s hearty, healthy, and packed with flavor—perfect for a cozy dinner.

Ingredients

• Gluten-free lentil pasta – 8 oz
• Olive oil – 2 tbsp
• Zucchini – 1 cup, diced
• Bell pepper – 1 cup, diced
• Cherry tomatoes – 1 cup, halved
• Garlic – 2 cloves, minced
• Marinara sauce – 2 cups
• Mozzarella cheese – 1 cup, shredded
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F.
2. Toss the zucchini, bell pepper, and cherry tomatoes with 1 tbsp olive oil, salt, and black pepper on a baking sheet.
3. Roast the vegetables in the oven for 20 minutes, stirring halfway through, until they’re tender and slightly charred.
4. While the vegetables roast, cook the lentil pasta according to the package instructions, then drain and set aside.
5. Heat the remaining 1 tbsp olive oil in a pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
6. Stir in the marinara sauce and let it simmer for 5 minutes to blend the flavors.
7. Combine the cooked pasta, roasted vegetables, and sauce in a baking dish. Top with shredded mozzarella.
8. Bake for 15 minutes at 400°F, or until the cheese is bubbly and golden.

Ready to dig in? The pasta bake comes out with a delightful mix of textures—creamy cheese, al dente pasta, and tender veggies. Try serving it with a sprinkle of fresh basil for an extra pop of color and flavor.

Low-Carb Zucchini Noodle Bake with Turkey Meatballs

Let’s face it, you’re craving something comforting but don’t want to derail your healthy eating. This zucchini noodle bake with turkey meatballs is your answer.

Ingredients

• Zucchini – 4 medium, spiralized
• Ground turkey – 1 lb
• Egg – 1
• Almond flour – 1/4 cup
• Marinara sauce – 2 cups
• Mozzarella cheese – 1 cup, shredded
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Garlic powder – 1/2 tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. In a bowl, mix ground turkey, egg, almond flour, salt, black pepper, and garlic powder until well combined. Tip: Wet your hands to prevent sticking when forming meatballs.
3. Form the mixture into 1-inch meatballs.
4. Heat olive oil in a skillet over medium heat. Add meatballs and cook until browned on all sides, about 10 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
5. In a baking dish, layer spiralized zucchini, meatballs, and marinara sauce. Top with shredded mozzarella.
6. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld.

Fresh out of the oven, this dish boasts a delightful contrast between the tender zucchini noodles and the juicy meatballs. Serve it with a sprinkle of fresh basil for a pop of color and flavor.

Vegan Butternut Squash and Sage Baked Penne

Zesty flavors and cozy vibes are what this dish is all about. You’ll love how the sweet butternut squash and earthy sage come together in this creamy, baked penne.

Ingredients

• Butternut squash – 2 cups, cubed
• Penne pasta – 8 oz
• Olive oil – 2 tbsp
• Fresh sage – 2 tbsp, chopped
• Garlic – 2 cloves, minced
• Nutritional yeast – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Vegetable broth – 1 cup

Instructions

1. Preheat your oven to 375°F.
2. Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until tender.
3. Cook the penne according to package instructions until al dente, then drain.
4. Heat the remaining 1 tbsp olive oil in a pan over medium heat. Sauté garlic and sage for 1 minute until fragrant.
5. Add the roasted squash, nutritional yeast, and vegetable broth to the pan. Mash the squash slightly and stir to create a creamy sauce.
6. Combine the cooked penne with the sauce in a baking dish. Bake for 15 minutes until the top is slightly crispy.
7. Let it sit for 5 minutes before serving to allow the flavors to meld.

Lusciously creamy with a hint of crunch, this dish is a crowd-pleaser. Try topping it with toasted breadcrumbs for an extra texture contrast.

High-Protein Chickpea Pasta Bake with Spinach

Oh, you’re going to love this hearty, protein-packed dish that’s as easy to make as it is delicious. Perfect for those nights when you want something satisfying without spending hours in the kitchen.

Ingredients

• Chickpea pasta – 8 oz
• Spinach – 2 cups
• Marinara sauce – 2 cups
• Mozzarella cheese – 1 cup, shredded
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the chickpea pasta and cook for 7 minutes, stirring occasionally. Tip: The pasta will continue to cook in the oven, so aim for al dente.
3. While the pasta cooks, heat olive oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
4. Add spinach to the pan and cook until just wilted, about 2 minutes. Tip: Wring out excess water from the spinach to prevent a soggy bake.
5. Drain the pasta and return it to the pot. Stir in marinara sauce and the spinach mixture.
6. Transfer the pasta mixture to a baking dish. Top evenly with shredded mozzarella.
7. Bake for 15 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes.

Mmm, this bake comes out creamy with a satisfying chew from the pasta. The spinach adds a fresh contrast, while the melted cheese brings it all together. Try serving it with a sprinkle of red pepper flakes for a little heat.

Baked Spaghetti Squash with Marinara and Mushrooms

Just when you thought spaghetti couldn’t get any better, here’s a twist that’s both delicious and nutritious. This baked spaghetti squash with marinara and mushrooms is a game-changer for your weeknight dinners.

Ingredients

• Spaghetti squash – 1 medium
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Marinara sauce – 1 cup
• Mushrooms – 1 cup, sliced

Instructions

1. Preheat your oven to 400°F. This ensures your squash cooks evenly.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon. Tip: A sharp knife and a steady hand make this step easier.
3. Drizzle the inside of each half with olive oil and sprinkle with salt. This adds flavor and helps the squash caramelize.
4. Place the squash halves cut-side down on a baking sheet. Bake for 40 minutes, or until the flesh is tender when pierced with a fork.
5. While the squash bakes, heat a skillet over medium heat. Add the sliced mushrooms and cook until they’re golden and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to get a nice sear.
6. Remove the squash from the oven. Use a fork to scrape the flesh into strands. Tip: Scrape gently to keep the strands intact.
7. Top the squash strands with marinara sauce and cooked mushrooms. Serve immediately.

Mmm, the squash strands mimic pasta perfectly, offering a slight crunch. The marinara and mushrooms add a savory depth that’s utterly satisfying. Try topping it with fresh basil for a pop of color and flavor.

Healthy Mac and Cheese with Cauliflower Sauce

Feeling like comfort food but want to keep it light? This healthy mac and cheese with cauliflower sauce is your go-to. It’s creamy, satisfying, and packed with hidden veggies.

Ingredients

• Elbow macaroni – 2 cups
• Cauliflower florets – 3 cups
• Sharp cheddar cheese – 1 cup, shredded
• Milk – ½ cup
• Butter – 2 tbsp
• Salt – ½ tsp
• Garlic powder – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. Steam the cauliflower florets until very tender, about 10 minutes. Tip: A fork should easily pierce the florets.
4. In a blender, combine the steamed cauliflower, milk, butter, salt, and garlic powder. Blend until smooth. Tip: For extra creaminess, add a splash more milk if needed.
5. In a large bowl, mix the cooked macaroni, cauliflower sauce, and shredded cheddar cheese until well combined.
6. Transfer the mixture to a baking dish and bake for 20 minutes, or until the top is lightly golden. Tip: For a crispier top, broil for the last 2 minutes.

Kind of amazing how this dish turns out, right? The cauliflower sauce keeps it light yet creamy, while the cheddar adds that classic mac and cheese flavor. Try topping it with breadcrumbs for an extra crunch or serving it alongside a crisp salad for a balanced meal.

Eggplant and Whole Grain Pasta Bake

Hey, you’re going to love this hearty eggplant and whole grain pasta bake. It’s the perfect comfort food that’s both nutritious and satisfying.

Ingredients

• Whole grain pasta – 8 oz
• Eggplant – 1 medium, diced
• Tomato sauce – 2 cups
• Mozzarella cheese – 1 cup, shredded
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the whole grain pasta and cook for 8 minutes, then drain. Tip: The pasta will finish cooking in the oven, so it’s okay if it’s a bit firm now.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook until soft, about 10 minutes. Tip: Stir occasionally to prevent sticking.
4. Add the minced garlic to the skillet with the eggplant and cook for 1 more minute until fragrant.
5. In a large mixing bowl, combine the cooked pasta, eggplant mixture, tomato sauce, salt, and black pepper. Stir well to combine.
6. Transfer the mixture to a baking dish and top with shredded mozzarella cheese.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Very satisfying, this bake comes out with a creamy interior and a crispy, cheesy top. Try serving it with a side of garlic bread for an extra cozy meal.

Baked Farfalle with Salmon and Dill

Craving something cozy yet elegant for dinner? This baked farfalle with salmon and dill is your answer. It’s simple, flavorful, and perfect for any night of the week.

Ingredients

• Farfalle pasta – 8 oz
• Salmon fillet – 1 lb
• Fresh dill – 2 tbsp, chopped
• Heavy cream – 1 cup
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F. This ensures even cooking and a perfectly golden top.
2. Bring a large pot of salted water to a boil. Add the farfalle and cook for 10 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a pan over medium heat. Add the salmon fillet, skin side down, and cook for 4 minutes. Flip and cook for another 3 minutes. Tip: The salmon should flake easily with a fork when done.
4. Remove the salmon from the pan, let it cool slightly, then flake into large pieces.
5. Drain the pasta and return it to the pot. Stir in the heavy cream, Parmesan, dill, salt, and pepper. Gently fold in the salmon.
6. Transfer the mixture to a baking dish and bake for 15 minutes, or until bubbly and slightly golden on top. Tip: For extra crispiness, broil for the last 2 minutes.

Out of the oven, this dish boasts a creamy texture with bursts of fresh dill and tender salmon. Serve it straight from the dish for a rustic touch or plate it up with a side of steamed greens for a pop of color.

Sweet Potato and Black Bean Baked Rotini

This dish is a cozy, hearty meal that’s perfect for those nights when you want something satisfying but not too complicated. Sweet potatoes and black beans bring a sweet and savory combo that’s hard to resist.

Ingredients

• Rotini pasta – 12 oz
• Sweet potato – 1 large, diced
• Black beans – 1 can (15 oz), drained and rinsed
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Tomato sauce – 1 cup
• Shredded cheese – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F. This ensures it’s hot enough to bake the rotini to perfection.
2. Boil the rotini in salted water for 8 minutes, then drain. It should be al dente since it’ll cook more in the oven.
3. While the pasta cooks, heat olive oil in a pan over medium heat. Add the diced sweet potato and cook for 5 minutes, stirring occasionally.
4. Add the minced garlic to the pan and cook for another minute until fragrant. This builds the flavor base of your dish.
5. Mix in the black beans, tomato sauce, salt, and pepper. Let it simmer for 3 minutes to combine the flavors.
6. Combine the cooked rotini with the sweet potato and black bean mixture in a baking dish. Top with shredded cheese.
7. Bake for 20 minutes at 375°F, or until the cheese is bubbly and golden. A broiler can be used for the last 2 minutes for extra crispiness.

Great for a weeknight dinner, this baked rotini is creamy, cheesy, and packed with flavor. Serve it with a side of garlic bread or a fresh salad to round out the meal.

Avocado and Greek Yogurt Baked Pasta

Zesty and creamy, this Avocado and Greek Yogurt Baked Pasta is your next comfort food obsession. You’ll love how the avocado adds a rich texture, while the Greek yogurt keeps it light and tangy.

Ingredients

• Pasta – 8 oz
• Avocado – 1, ripe
• Greek yogurt – 1 cup
• Lemon juice – 1 tbsp
• Garlic – 1 clove, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Mozzarella cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F.
2. Cook the pasta according to package instructions until al dente, then drain and set aside.
3. In a blender, combine the avocado, Greek yogurt, lemon juice, minced garlic, salt, and black pepper. Blend until smooth.
4. Tip: For an extra creamy sauce, add a tablespoon of pasta water to the blender.
5. Mix the cooked pasta with the avocado-yogurt sauce until evenly coated.
6. Transfer the pasta to a baking dish and sprinkle the shredded mozzarella cheese on top.
7. Bake for 15-20 minutes, or until the cheese is bubbly and slightly golden.
8. Tip: Let the pasta sit for 5 minutes after baking for the sauce to thicken.
9. Serve hot, garnished with fresh basil or red pepper flakes if desired.
10. Tip: This dish pairs wonderfully with a crisp green salad or garlic bread.

Yum, the baked pasta comes out creamy with a slight crunch from the baked cheese. The avocado and Greek yogurt sauce is surprisingly light, making it a perfect dish for any season. Try serving it with a side of roasted vegetables for an extra nutrient boost.

Baked Whole Wheat Pasta with Turkey Sausage and Peppers

Dinner just got a whole lot easier with this hearty, flavorful dish that’s perfect for any night of the week. You’ll love how the whole wheat pasta, turkey sausage, and peppers come together for a meal that’s both satisfying and simple to make.

Ingredients

• Whole wheat pasta – 8 oz
• Turkey sausage – 1 lb
• Bell peppers – 2, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Marinara sauce – 2 cups
• Mozzarella cheese – 1 cup, shredded
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the turkey sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
4. Add the sliced bell peppers and minced garlic to the skillet with the sausage. Cook until the peppers are soft, about 5 minutes.
5. Stir in the marinara sauce, salt, and black pepper. Let the mixture simmer for 2-3 minutes to blend the flavors.
6. Combine the cooked pasta with the sausage and pepper mixture in a large baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
8. Let the dish sit for 5 minutes before serving to allow the flavors to meld together.

Kick back and enjoy the rich, cheesy goodness of this baked pasta. The whole wheat pasta adds a nutty depth, while the turkey sausage and peppers bring a sweet and savory balance. Serve it with a crisp green salad for a complete meal that’s sure to impress.

Keto-Friendly Almond Flour Pasta Bake

Kick off your keto journey with this comforting almond flour pasta bake that’s as easy to make as it is delicious. You’ll love how it satisfies those pasta cravings without the carbs.

Ingredients

• Almond flour – 2 cups
• Eggs – 3
• Shredded mozzarella cheese – 1 cup
• Marinara sauce – 1 cup
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 350°F and grease a baking dish with olive oil.
2. In a large bowl, mix almond flour, eggs, and salt until a dough forms. Tip: If the dough is too sticky, add a bit more almond flour.
3. Roll the dough into thin sheets and cut into pasta shapes. Tip: Use a pizza cutter for easy shaping.
4. Layer the pasta sheets in the greased baking dish, alternating with marinara sauce and mozzarella cheese.
5. Bake for 25 minutes, or until the top is golden and bubbly. Tip: Let it sit for 5 minutes before serving for easier slicing.

Fresh out of the oven, this bake has a wonderfully chewy texture with a crispy top. Serve it with a side of garlic butter mushrooms for an extra keto-friendly treat.

Baked Pasta with Roasted Cherry Tomatoes and Basil

Feeling like a cozy, comforting meal tonight? This baked pasta dish is your answer, combining the sweetness of roasted cherry tomatoes with the fresh punch of basil for a simple yet satisfying dinner.

Ingredients

• Pasta – 12 oz
• Cherry tomatoes – 2 cups
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Basil – ½ cup, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp
• Mozzarella cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 400°F.
2. Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes until they burst.
3. While tomatoes roast, cook pasta according to package instructions until al dente. Drain and set aside.
4. In a large bowl, mix cooked pasta with roasted tomatoes, minced garlic, and chopped basil. Tip: Reserve some basil for garnish.
5. Transfer the pasta mixture to a baking dish. Top with shredded mozzarella.
6. Bake for 15 minutes at 400°F until cheese is bubbly and golden. Tip: For a crispier top, broil for the last 2 minutes.
7. Let the baked pasta sit for 5 minutes before serving. Tip: This helps the flavors meld together beautifully.

Kick back and enjoy the creamy, cheesy goodness with bursts of sweet tomatoes and fresh basil. Perfect as is or paired with a crisp green salad for a bit of crunch.

Spicy Lentil and Whole Wheat Pasta Bake

You’ve probably had those days when you crave something hearty, spicy, and downright comforting without spending hours in the kitchen. This spicy lentil and whole wheat pasta bake is your answer—packed with flavor, easy to make, and perfect for meal prep.

Ingredients

• Whole wheat pasta – 2 cups
• Lentils – 1 cup
• Tomato sauce – 2 cups
• Chili flakes – 1 tsp
• Garlic powder – 1 tsp
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.
3. While the pasta cooks, rinse the lentils and cook them in boiling water for 20 minutes or until tender, then drain.
4. In a large bowl, mix the cooked pasta, lentils, tomato sauce, chili flakes, garlic powder, olive oil, and salt until well combined.
5. Transfer the mixture to a baking dish and spread it evenly.
6. Bake for 25 minutes or until the top is slightly crispy and the edges are bubbling.
7. Let it cool for 5 minutes before serving to allow the flavors to meld together.

A perfect balance of spicy and savory, this bake has a satisfying texture with the slight chewiness of whole wheat pasta and the creaminess of lentils. Serve it with a side of garlic bread or a fresh salad for a complete meal.

Baked Pasta with Artichokes and Olives

Now, imagine digging into a dish that’s as comforting as it is vibrant. This baked pasta combines the earthy tones of artichokes with the briny pop of olives, all wrapped in a cheesy embrace.

Ingredients

• Pasta – 8 oz
• Artichoke hearts – 1 cup, chopped
• Kalamata olives – ½ cup, sliced
• Mozzarella cheese – 1 cup, shredded
• Parmesan cheese – ½ cup, grated
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
4. Add the chopped artichoke hearts and sliced olives to the skillet. Cook for 2-3 minutes, stirring occasionally.
5. Combine the cooked pasta, artichoke mixture, mozzarella, and half the Parmesan in a large bowl. Season with salt, black pepper, and red pepper flakes. Mix well.
6. Transfer the mixture to a baking dish. Sprinkle the remaining Parmesan on top.
7. Bake for 20-25 minutes, or until the cheese is bubbly and golden.
8. Let it sit for 5 minutes before serving to allow the flavors to meld.

Mmm, the result is a creamy, tangy pasta with a satisfying crunch from the baked cheese. Try serving it with a side of garlic bread to scoop up every last bit.

Healthy Tuna and Whole Wheat Pasta Casserole

Feeling like you need a hearty yet healthy meal that doesn’t skimp on flavor? This tuna and whole wheat pasta casserole is your go-to. It’s packed with protein and fiber, making it a satisfying dish that’s easy to whip up.

Ingredients

• Whole wheat pasta – 8 oz
• Canned tuna in water – 2 cans (5 oz each)
• Low-fat milk – 1 cup
• Whole wheat flour – 2 tbsp
• Olive oil – 1 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Grated Parmesan cheese – ½ cup

Instructions

1. Preheat your oven to 375°F.
2. Cook the whole wheat pasta according to package instructions until al dente, then drain.
3. While the pasta cooks, heat olive oil in a saucepan over medium heat. Stir in whole wheat flour to make a roux, cooking for 1 minute until golden.
4. Gradually whisk in low-fat milk until the mixture thickens, about 3 minutes. Tip: Keep whisking to avoid lumps.
5. Add garlic powder, salt, and black pepper to the sauce, stirring well.
6. Flake the canned tuna and mix it into the sauce.
7. Combine the cooked pasta and tuna sauce in a baking dish, stirring gently to coat the pasta evenly.
8. Sprinkle grated Parmesan cheese on top. Tip: For a crispier top, broil for the last 2 minutes of baking.
9. Bake for 20 minutes until bubbly and lightly browned on top.

Serve this casserole hot for a creamy, cheesy bite with a satisfying crunch from the broiled cheese. It’s perfect with a side of steamed greens for an extra nutrient boost.

Baked Pasta with Pumpkin and Sage

Feeling the chill in the air? This baked pasta with pumpkin and sage is your cozy kitchen companion. It’s simple, hearty, and packed with flavors that’ll make your taste buds dance.

Ingredients

• Pasta – 8 oz
• Pumpkin puree – 1 cup
• Fresh sage – 2 tbsp, chopped
• Heavy cream – ½ cup
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Cook the pasta according to the package instructions until al dente, then drain and set aside.
3. In a large bowl, mix the pumpkin puree, heavy cream, half of the parmesan cheese, salt, and black pepper until smooth.
4. Add the cooked pasta to the bowl and toss until evenly coated with the pumpkin mixture.
5. Heat olive oil in a small pan over medium heat. Add the chopped sage and fry for about 1 minute until crispy, then remove from heat.
6. Transfer the pasta mixture to a baking dish. Sprinkle the remaining parmesan cheese and fried sage on top.
7. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
8. Let it sit for 5 minutes before serving to allow the flavors to meld together.

Golden and creamy, this baked pasta is a delightful mix of sweet pumpkin and earthy sage. Serve it with a side of crusty bread to soak up all the deliciousness, or top with extra parmesan for a cheesy finish.

Low-Fat Cottage Cheese and Spinach Baked Pasta

Wondering what to make for dinner that’s both comforting and light? This low-fat cottage cheese and spinach baked pasta is your answer. It’s creamy, packed with greens, and totally guilt-free.

Ingredients

• Whole wheat pasta – 8 oz
• Low-fat cottage cheese – 1 cup
• Fresh spinach – 2 cups
• Garlic – 2 cloves
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Low-fat mozzarella cheese – ½ cup, shredded

Instructions

1. Preheat your oven to 375°F. This ensures it’s hot enough to bake the pasta perfectly.
2. Boil the whole wheat pasta according to package instructions until al dente, about 8-10 minutes. Tip: Salt the water to enhance the pasta’s flavor.
3. While the pasta cooks, heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
4. Add fresh spinach to the pan. Cook until just wilted, about 2 minutes. Tip: Don’t overcook the spinach to keep its vibrant color and nutrients.
5. Drain the pasta and return it to the pot. Mix in the cottage cheese, sautéed spinach, salt, and black pepper. Tip: The residual heat will help blend the cottage cheese smoothly.
6. Transfer the mixture to a baking dish. Sprinkle shredded mozzarella cheese on top.
7. Bake for 15-20 minutes, or until the cheese is bubbly and slightly golden.

You’ll love the creamy texture of the cottage cheese paired with the slight crunch of the spinach. Serve it with a side of roasted vegetables for an extra health kick.

Conclusion

We hope this roundup of 20 delicious, healthy baked pasta recipes inspires your next kitchen adventure! Each dish is a perfect blend of nutrition and flavor, proving that healthy eating doesn’t have to mean sacrificing taste. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next meal planning session. Happy cooking!