This post may contain affiliate links. Please read our disclosure policy.
This baked pasta with zucchini and cottage cheese is adapted from Quick and Light: Healthy Recipes You’ll Fall in Love With (affiliate link), by Janie Samuels. It’s a great little ebook filled with quick and easy Weight Watchers friendly recipes. You can read my full review here.
I made several changes to the original recipe to suit our preferences.
Recipe Notes
I love how this baked pasta dish manages to be flavorful and filling without being heavy.
I think it’s the magic of the ingredients: whole wheat pasta, zucchini, cottage cheese, canned tomatoes and olives with just a light sprinkling of Parmesan and mozzarella.
How Many Calories and WW Points in Baked Pasta with Zucchini and Cottage Cheese?
The recipe makes four generous servings, each with 310 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
8 SmartPoints (Green plan)
8 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
8 PointsPlus (Old plan)
It’s a satisfying vegetarian pasta dish that’s perfect any time of year. Enjoy!
If you’ve made this Low Fat Baked Pasta, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Baked Pasta with Zucchini and Cottage Cheese Recipe
Equipment
Ingredients
- 8 ounces whole wheat pasta, such as penne or rotini
- 1-1/2 cups low-fat cottage cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried parsley flakes
- 2 small zucchini sliced into thin half moon shapes
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup sliced black olives
- 2 tablespoons grated Parmesan cheese
- 1/2 cup reduced-fat shredded mozzarella cheese
Instructions
- Preheat the oven to 350F degrees. Lightly spray a 9-inch square baking dish with nonstick cooking spray and set it aside.
- Prepare the pasta according to the package instructions. Drain and return to the pasta pot. Add the cottage cheese, Italian seasoning, garlic powder, parsley flakes, zucchini, tomatoes and olives. Stir until well combined.
- Spread the pasta mixture evenly into the prepared baking dish. Sprinkle evenly with the Parmesan and mozzarella.
- Cover with foil and Bake for 20 minutes.
- Remove the foil and bake until the top begins to brown lightly, 5 to 10 minutes.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 8 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 8 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Adapted from Quick and Light: Healthy Recipes You’ll Fall in Love With (affiliate link)
This is a very tasty recipe. I do blend the cottage cheese till smooth. You end up with a rich velvety sauced pasta dish that tastes like it should be more calories. They black olives really add a nice little flavor punch. We eat a lot of side salads with our dinners and it’s the perfect light side to this casserole. Great recipe!
Looks great and just might be my lunches for the week! Plan on subbing FF ricotta for the cottage cheese and adding some cooked ground turkey breast.
I followed the recipe to the letter and ending up with the most disgusting lump of mess on the plates.It looked like seagull vomit!! However it tasted absolutely fantastic. Might I suggest, for aesthetic value that the cottage cheese and tomato (maybe a squizz of tomato puree for better colour) be blitzed in a food processer for 20 seconds before adding.
Sorry to seem negative….This recipe is absolutely delicious..but I did have to pre warn my family to eat it in the dark.
Thanks for the honest feedback. Maybe you should hand out blindfolds before filling your family’s plates, lol 🙂 As a cottage cheese lover I forget the the sight/texture can be off-putting to many. A quick blitz in the blender would help to create a creamier texture. Thanks for the suggestion.
can i use ricotta cheese in place of cottage cheese ?
Hi Maryann,
Yes, absolutely, ricotta will work in place of cottage cheese in this baked pasta recipe. Enjoy!