Are you tired of the same old boring pasta dishes? Look no further! In this article, we’re excited to share with you 18 delicious and healthy baked pasta recipes that are sure to spice up your meal routine. From classic comfort foods like mac and cheese to innovative veggie-packed twists on traditional pasta bakes, these recipes showcase the versatility and flavor of whole grain pasta, quinoa, and other nutritious ingredients.
Whether you’re a busy professional looking for quick and easy meals, a health-conscious parent seeking kid-friendly options, or simply someone who loves trying new foods, we’ve got you covered with our carefully curated collection of 18 flavorful healthy baked pasta recipes. In the following pages, you’ll find mouthwatering dishes that are perfect for family dinners, potlucks, or just a cozy night in.
So go ahead and get ready to indulge your taste buds without sacrificing your dietary goals. Our recipes are designed to be easy to make, nutritious, and most importantly, utterly delicious. So what are you waiting for? Let’s dive in and explore these 18 flavorful healthy baked pasta recipes!
Whole Wheat Spinach and Ricotta Baked Ziti
This recipe combines the comfort of baked ziti with the nutritional boost of whole wheat pasta, spinach, and ricotta cheese. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound whole wheat ziti
– 2 cups marinara sauce
– 1 cup frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook whole wheat ziti according to package instructions.
3. In a large skillet, combine marinara sauce, spinach, and ricotta cheese. Heat until smooth.
4. In a separate bowl, whisk together mozzarella and Parmesan cheese.
5. Combine cooked ziti, spinach-ricotta mixture, and beaten egg. Season with salt and pepper to taste.
6. Transfer the mixture to a 9×13 inch baking dish. Top with mozzarella-Parmesan cheese mixture.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Quinoa and Veggie Baked Mac and Cheese
This recipe combines the creamy goodness of macaroni and cheese with the nutty flavor of quinoa and the added crunch of roasted vegetables. Perfect for a cozy night in or a crowd-pleasing dinner.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed vegetables (such as broccoli, carrots, and bell peppers)
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook quinoa according to package instructions. Set aside.
3. Cook macaroni al dente, then set aside.
4. Toss the diced onion and minced garlic with olive oil, salt, and pepper. Roast in the oven for 10-12 minutes, or until caramelized.
5. In a large mixing bowl, combine cooked quinoa, macaroni, roasted vegetables, cheddar cheese, Parmesan cheese, and breadcrumbs.
6. Transfer the mixture to a baking dish and bake for 25-30 minutes, or until golden brown.
Cooking Time: 45-50 minutes
Zucchini Noodle Lasagna with Turkey Bolognese
A healthier twist on traditional lasagna, this recipe replaces traditional noodles with zucchini and uses lean turkey bolognese for a flavorful and nutritious meal.
Ingredients:
– 2 medium zucchinis
– 1 pound ground turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 cup grated mozzarella cheese
– 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.
3. Cook turkey bolognese in a skillet over medium-high heat until browned, breaking up with a spoon as needed.
4. In a separate bowl, combine mozzarella and Parmesan cheese.
5. Assemble lasagna by layering zucchini noodles, turkey bolognese, and cheese mixture.
6. Top with marinara sauce and sprinkle with chopped basil (if using).
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Gluten-Free Baked Penne with Roasted Vegetables
A flavorful and healthy twist on traditional pasta bakes, this recipe combines al dente penne with a medley of roasted vegetables and a hint of Italian seasoning.
Ingredients:
– 1 pound gluten-free penne
– 2 tablespoons olive oil
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 1 large zucchini, sliced into 1/4-inch thick rounds
– 1 large red bell pepper, seeded and sliced into 1/4-inch thick strips
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup grated Parmesan cheese (gluten-free)
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook penne according to package instructions.
3. Toss vegetables with olive oil, garlic, oregano, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
4. In a large bowl, combine cooked penne, roasted vegetables, Parmesan cheese, and parsley.
5. Transfer the mixture to a baking dish and bake for an additional 10-15 minutes or until golden brown.
Cooking Time: 45-50 minutes
Low-Carb Cauliflower Alfredo Bake
This recipe is a game-changer for low-carb enthusiasts who crave the rich flavors of traditional Alfredo sauce without the guilt. By substituting cauliflower for pasta and using a creamy, dairy-based sauce, you’ll enjoy a deliciously satisfying dish that’s perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove leaves and stem.
3. Pulse in a food processor until it resembles rice.
4. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
5. Add the cauliflower “rice” and cook for 4-5 minutes or until tender.
6. Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
7. Transfer the mixture to a baking dish and top with additional Parmesan cheese (optional).
8. Bake for 15-20 minutes or until golden brown and bubbly.
Cooking Time: 20-25 minutes
Lentil and Mushroom Baked Pasta Casserole
This hearty casserole combines the earthy flavors of lentils and mushrooms with the comfort of baked pasta, perfect for a cozy night in. With its rich aroma and satisfying texture, this dish is sure to become a family favorite.
Ingredients:
– 8 oz. pasta of your choice
– 1 cup brown or green lentils, rinsed and drained
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup grated cheddar cheese
– 1/2 cup breadcrumbs
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, sauté mushrooms, onion, and garlic until tender. Add lentils, diced tomatoes, salt, and pepper. Simmer for 10 minutes.
4. Combine cooked pasta, mushroom-lentil mixture, and cheddar cheese in a 9×13 inch baking dish.
5. Top with breadcrumbs and drizzle with olive oil.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 35-40 minutes
Spaghetti Squash and Marinara Bake
A delicious vegetarian twist on traditional spaghetti, this recipe combines roasted spaghetti squash with rich marinara sauce and melted mozzarella cheese for a satisfying and healthy meal.
Ingredients:
– 2 medium spaghetti squash (about 3 lbs total)
– 1 cup marinara sauce
– 1/4 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the squash, season with salt and pepper, and roast for 45-50 minutes or until tender.
4. While the squash is roasting, combine marinara sauce and mozzarella cheese in a bowl.
5. Once the squash is cooked, use a fork to scrape out the flesh into long strands resembling spaghetti.
6. In a large baking dish, combine the roasted squash strands with the marinara-mozzarella mixture.
7. Bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Cooking Time: 55-65 minutes
Chickpea Pasta with Kale and Sun-Dried Tomatoes
This hearty vegetarian pasta dish combines the creamy texture of chickpeas with the earthy flavor of kale and the tanginess of sun-dried tomatoes. A perfect blend of comfort food and healthy goodness!
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 1 can chickpeas, drained and rinsed
– 2 cups curly kale, stems removed and chopped
– 1/4 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add chickpeas, kale, and sun-dried tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until kale is wilted.
4. Combine cooked pasta with the chickpea-kale mixture. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Eggplant Parmesan Baked Pasta
This Eggplant Parmesan Baked Pasta recipe combines the flavors of Italy with the ease of a one-dish wonder. By layering cooked pasta, roasted eggplant, and melted mozzarella cheese, you’ll create a satisfying and hearty meal that’s perfect for any occasion.
Ingredients:
– 8 oz pasta (such as penne or rigatoni)
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup tomato sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta according to package instructions; set aside.
3. Roast eggplant slices in the oven with olive oil, salt, and pepper until tender (about 20-25 minutes).
4. In a large bowl, combine cooked pasta, tomato sauce, roasted eggplant, mozzarella cheese, Parmesan cheese, and oregano.
5. Transfer the mixture to a baking dish and top with additional mozzarella cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Greek Yogurt Macaroni Bake with Broccoli
A creamy, comforting casserole that combines the tanginess of Greek yogurt with the sweetness of broccoli and pasta. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 8 oz macaroni
– 2 cups broccoli florets
– 1 cup Greek yogurt
– 1/2 cup grated cheddar cheese
– 1/4 cup breadcrumbs
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add broccoli and cook until tender, about 5 minutes. Season with salt and pepper.
4. In a large bowl, combine cooked macaroni, Greek yogurt, cheddar cheese, and breadcrumbs. Stir until well combined.
5. Add the cooked broccoli to the macaroni mixture and stir until everything is coated evenly.
6. Transfer the mixture to a baking dish and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Healthy Baked Spaghetti with Turkey Meatballs
A twist on the classic comfort food, this recipe combines whole wheat spaghetti, homemade turkey meatballs, and a flavorful tomato sauce for a nutritious and delicious meal.
Ingredients:
– 1 pound whole wheat spaghetti
– 1 pound ground turkey
– 1/2 cup rolled oats
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 can (28 oz) crushed tomatoes
– 1 cup marinara sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook spaghetti according to package instructions.
3. In a large mixing bowl, combine turkey, oats, onion, garlic, egg, and Parmesan cheese. Mix well with your hands until just combined.
4. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
5. Bake meatballs for 18-20 minutes or until cooked through.
6. In a large skillet, heat olive oil over medium-high heat. Add crushed tomatoes and marinara sauce. Simmer for 10-12 minutes, stirring occasionally.
7. Combine cooked spaghetti, meatballs, and tomato sauce in a baking dish. Toss to combine.
8. Bake at 375°F (190°C) for an additional 15-20 minutes or until the casserole is hot and bubbly.
Cooking Time: Approximately 45-50 minutes
Sweet Potato Noodle Bake with Pesto
Elevate your pasta game with this creamy, flavorful Sweet Potato Noodle Bake featuring a vibrant pesto sauce. This comforting casserole is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound sweet potato noodles (or zucchini noodles)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1/4 cup pesto sauce
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook sweet potato noodles according to package instructions. Drain and 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 cherry tomatoes and cook for an additional minute.
5. In a large bowl, combine cooked sweet potato noodles, pesto sauce, and tomato mixture. Season with salt and pepper to taste.
6. Transfer the noodle mixture to a baking dish and top with Parmesan cheese.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Black Bean and Corn Baked Pasta
A flavorful and satisfying twist on traditional pasta dishes, this recipe combines the creaminess of black beans with the sweetness of corn and a hint of spice. Perfect for a quick weeknight dinner or a weekend treat.
Ingredients:
– 1 pound pasta of your choice
– 1 can (15 ounces) black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 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 black beans, corn kernels, cumin, salt, and pepper. Cook for 5-7 minutes or until heated through.
4. Combine cooked pasta, bean-corn mixture, and cheddar cheese in a baking dish.
5. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Avocado and Spinach Baked Pasta
Transform classic pasta into a creamy and nutritious dish by adding the richness of avocado and the nutrients of spinach. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta of your choice
– 2 ripe avocados, mashed
– 1 package frozen chopped spinach, thawed and drained
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
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 mixing bowl, combine mashed avocado, spinach, mozzarella cheese, Parmesan cheese, and olive oil. Mix well.
4. Add cooked pasta to the bowl and toss until coated with the avocado-spinach mixture.
5. Transfer the pasta mixture to a baking dish and top with additional mozzarella cheese if desired.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Herbed Ricotta and Tomato Baked Rigatoni
Elevate your pasta game with this creamy, flavorful dish that’s perfect for a weeknight dinner or special occasion. Fresh herbs and tangy ricotta cheese add a bright, rich twist to classic rigatoni.
Ingredients:
– 1 pound rigatoni
– 2 cups cherry tomatoes, halved
– 1/4 cup herbed ricotta (see below)
– 1 tablespoon olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley or basil leaves, for garnish
Herbed Ricotta:
– 8 ounces ricotta cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh basil
– 1 clove garlic, minced
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook rigatoni according to package instructions; drain.
3. In a large bowl, combine cooked rigatoni, cherry tomatoes, herbed ricotta, olive oil, Parmesan cheese, salt, and pepper. Toss to combine.
4. Transfer the pasta mixture to a baking dish and top with additional Parmesan cheese.
5. Bake for 20-25 minutes or until the cheese is golden brown and bubbly.
Kale and White Bean Baked Pasta
This recipe combines the best of Italy – tender pasta, creamy white beans, and crispy kale – in a satisfying baked dish that’s perfect for a cozy night in.
Ingredients:
– 8 oz. pasta (such as penne or rigatoni)
– 1 cup cooked cannellini beans
– 2 cups curly kale, stems removed and chopped
– 2 tbsp olive oil
– 1 onion, diced
– 3 garlic cloves, minced
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 tsp dried thyme
Instructions:
1. Preheat oven to 375°F (190°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 chopped kale to the skillet; cook until wilted, about 5 minutes.
5. In a large bowl, combine cooked pasta, cannellini beans, and kale mixture. Toss to combine.
6. Transfer the pasta mixture to a baking dish and top with Parmesan cheese. Season with salt, pepper, and thyme.
7. Bake for 20-25 minutes or until the cheese is golden brown and bubbly.
Cooking Time: 25-30 minutes
Mediterranean Baked Orzo with Feta and Olives
This hearty orzo dish is a flavorful and aromatic twist on traditional baked pasta, infused with the bright, savory flavors of the Mediterranean. Perfect for a weeknight dinner or a special occasion, this recipe combines creamy feta, briny olives, and toasted orzo in a simple yet satisfying casserole.
Ingredients:
– 1 cup orzo
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– Salt and pepper to taste
– Optional: 1 tablespoon chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook orzo according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. In a large bowl, combine cooked orzo, skillet mixture, feta cheese, and olives. Season with salt and pepper to taste.
5. Transfer the orzo mixture to a 9×13-inch baking dish and cover with aluminum foil.
6. Bake for 25-30 minutes or until the casserole is hot and bubbly.
7. Remove foil and bake an additional 5-10 minutes, or until lightly toasted.
Cooking Time: 35-40 minutes
Vegan Butternut Squash Mac and Cheese Bake
A comforting, creamy twist on a classic macaroni and cheese dish, this recipe combines the natural sweetness of roasted butternut squash with the richness of dairy-free cheese sauce.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 8 oz macaroni
– 1/2 cup vegan butter or margarine, melted
– 1/2 cup all-purpose flour
– 2 cups non-dairy milk (such as soy or almond milk)
– 1 cup dairy-free cheddar cheese shreds
– Salt and pepper to taste
– Optional: paprika, garlic powder, or other spices of your choice
Instructions:
1. Preheat oven to 375°F.
2. Roast the butternut squash in a single layer on a baking sheet at 400°F for about 45 minutes, or until tender and caramelized.
3. Cook the macaroni according to package instructions. Drain and set aside.
4. In a large saucepan, whisk together melted vegan butter, flour, and non-dairy milk. Bring to a simmer over medium heat, whisking constantly.
5. Remove from heat and stir in dairy-free cheddar cheese shreds until melted and smooth. Season with salt and pepper.
6. Combine cooked macaroni and butternut squash puree (if desired) with the cheese sauce. Transfer to a 9×13 inch baking dish.
7. Top with additional dairy-free cheese shreds if desired, then bake for 20-25 minutes or until golden brown.
Cooking Time: 45 minutes (roasting squash) + 20-25 minutes (baking)
Summary
Discover a world of flavor and nutrition with these 18 healthy baked pasta recipes! From classics like mac and cheese to innovative twists like zucchini noodle lasagna, there’s something for everyone. Whole wheat and quinoa add protein and fiber, while roasted vegetables and lean meats provide added nutrients. Plus, many of these dishes are gluten-free, low-carb, or vegan-friendly. Whether you’re a busy parent looking for a quick weeknight meal or a health-conscious foodie seeking inspiration, this collection has got you covered.
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