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Healthy Italian Inspired Pasta Bake

Enjoy Italian fare at the comfort of your own home with this Creamy Zucchini and Spinach Pasta Bake! You’ll love the deliciousness of this spinach pasta bake and how quick and easy it is to prepare.

Creamy Zucchini and Spinach Pasta Bake

Ingredients

1 16 oz package of pasta, uncooked (any variety)

1 onion, chopped

2 Tbsp. Olive oil

2 zucchini, cut lengthwise in half, then sliced crosswise

1 cup sliced fresh mushrooms

1 pkg. (6 oz.) baby spinach leaves

1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce

1 container (15 oz.) BREAKSTONE’S Ricotta Cheese

1 tsp. dried Italian seasoning

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Directions

Heat oven to 375°F. Grease a 9×13 baking dish with non-stick cooking spray. Set aside.

1. Cook pasta in a large pot as directed on the package. Meanwhile, heat the oil in a large skillet then stir in the onion. Cook it for three to four minutes or until crisp-tender. Add zucchini and mushrooms; cook for three to four minutes or until zucchini is crisp-tender, stirring frequently.

2. Add half of the spinach; cook for two to three minutes or just until wilted. Repeat with remaining spinach. Remove from heat. Drain the pasta.

3. Carefully add the vegetable mixture in the skillet along with the pasta sauce, pasta, ricotta, Italian seasoning and one cup of mozzarella into the previously prepared baking dish and stir gently until well combined.

4. Top with the remaining mozzarella cheese. Bake for twenty to twenty-five minutes or until casserole is heated through and mozzarella is melted.

Source Kraft Recipes

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1 Comment

  1. Pingback: Healthy Italian Inspired Pasta Bake — Court’s Cooking Blog | My Meals are on Wheels

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