Baked Pasta with Zucchini and Cottage Cheese Recipe
Easy, healthy and delicious vegetarian baked pasta with zucchini, cottage cheese and tomatoes will please even picky eaters.
Servings: 4
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
Serving size: 1/4th recipe
WW Points: 8
Check the WW Points for this recipe and track it in the WW app.
(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)
(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
Serving: 1/4th of recipe | Calories: 310kcal | Carbohydrates: 49g | Protein: 21g | Fat: 4.1g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 895mg | Potassium: 574mg | Fiber: 9.2g | Sugar: 7g | Vitamin A: 438IU | Vitamin C: 20mg | Calcium: 265mg | Iron: 4mg