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Veggie-Loaded Whole Wheat Pasta Bake in a glass casserole dish with basil leaves, ricotta and tomatoes on top

Veggie-Loaded Whole Wheat Pasta Bake

Servings 8
Author Beautiful Eats & Things


  • 1 lb whole wheat rotini pasta
  • 3 cloves garlic minced
  • 2 zucchinis chopped
  • 2 cups grape tomatoes sliced
  • 4-5 leaves fresh basil chopped (additional leaves for garnish)
  • 15 oz reduced fat ricotta cheese
  • 3 cups low sodium marinara sauce your favorite brand
  • ½ cup reduced fat mozzarella cheese shredded
  • ½ teaspoon Ac’cent flavor enhancer


  1. Preheat oven to 350 degrees.
  2. Cook whole wheat pasta per package instructions, drain, and transfer to a large bowl.
  3. Add in garlic, zucchini, grape tomatoes, chopped basil, mozzarella, Ac’cent, and half of the amount of ricotta cheese. Mix until all ingredients are combined.
  4. Pour into a 13x9 inch baking dish and top with the remaining ricotta cheese. Bake for about 25-30 minutes.
  5. Before serving, top with basil leaves for garnish, if desired.
  6. Enjoy!

Recipe Notes

Nutrition Information: 1 serving (approx. 1 and ¼ cup): Calories 347, Carbohydrates 55g, Protein 21g, Fat 6g, Saturated Fat 2.2g, Sodium 210mg, Potassium 240mg, Dietary Fiber 10g, Trans Fat 0g, Cholesterol 30mg, Sugars 14g, Calcium 36%, Iron 11%, Vitamin A 38%, Vitamin C 38%

Percent Daily Values are based on a 2,000 calorie diet.