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.
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 this Baked Pasta?
The recipe makes four generous servings, each with 310 calories and:
8 *SmartPoints (Green plan)
8 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
8 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
It's a satisfying vegetarian pasta dish that's perfect any time of year. Enjoy!
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Baked Pasta with Zucchini & Cottage Cheese Recipe
- 8 ounces whole wheat pasta, such as penne or rotini
- 1-½ cups low-fat cottage cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ½ teaspoon dried parsley flakes
- 2 small zucchini sliced into thin half moon shapes
- 1 can (14.5 ounces) diced tomatoes, undrained
- ½ cup sliced black olives
- 2 tablespoons grated Parmesan cheese
- ½ cup reduced-fat shredded mozzarella cheese
- 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.
Recipe Source: Adapted from Quick and Light: Healthy Recipes You'll Fall in Love With (affiliate link)
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
A few more of my favorite Weight Watchers friendly pasta recipes:
- Weight Watchers Tomato, Chicken and Feta Pasta
- Light and Healthy Creamy One Pot Pasta
- Skinny Pasta with Broccoli and Chicken
- Gluten Free Pasta alla Puttanesca
- Skinny Baked Spinach Artichoke Pasta
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
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can i use ricotta cheese in place of cottage cheese ?
Yes, absolutely, ricotta will work in place of cottage cheese in this baked pasta recipe. Enjoy!
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.
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.
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!