This is one of my go-to recipes for a busy week. I am not a huge fan of leftovers, but baked pasta dishes always taste better the next day, after the flavors can marry together after initially baking. My husband and I make this recipe often, as it is a great dish to enjoy on a Sunday evening. We have grown up with "Pasta Sunday Dinners"--and is perfect for those busy nights when you just want to reheat leftovers and enjoy a homemade meal.
Additionally, the veggies add a punch of vitamins that we, as IBD patients need, and since they are cooked they are easier to digest than eating raw. Feel free to add your own veggies of choice if you do not tolerate any in the original recipe.
Makes 2-4 servings
Pasta bake ingredients:
(Double ingredients for 2 people)
- 1/2 lb pasta, cooked (I use gluten free Fusilli)
- 1 zucchini
- 1 green pepper
- 1 red pepper
- 1/2 red onion
- 1 head broccoli
- 1/2 cup fresh spinach
- 4 Tbsp ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1 1/2 cup tomato sauce
- Fresh basil
- (Optional: 1 lb ground mild Italian sausage, cooked)
Pasta bake directions:
- Cut all vegetables (less spinach) and toss them in salt, pepper, and olive oil.
- Bake veggies on 350 F for 20 minutes.
- In a baking dish, add pasta, sauce, cheese, cooked veggies, (sausage), and spinach.
- Top with basil and more mozzarella cheese.
- Return to 350 F oven for 20 minutes.
To reheat: Bake on 300 F for 25-30 minutes.
- calories: 262
- cholesterol: 48mg
- dietary fiber: 4.4g
- potassium: 846mg
- protein: 13.1g
- saturated fat: 1.4g
- sodium: 562mg
- total fat: 3.7g
Disclaimer: Everyone with inflammatory bowel disease is different. We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.
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