Pasta Bake

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.

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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

  1. Cut all vegetables (less spinach) and toss them in salt, pepper, and olive oil.
  2. Bake veggies on 350 F for 20 minutes.
  3. In a baking dish, add pasta, sauce, cheese, cooked veggies, (sausage), and spinach.
  4. Top with basil and more mozzarella cheese.
  5. Return to 350 F oven for 20 minutes.

To reheat: Bake on 300 F for 25-30 minutes.

Crohn's and ulcerative colitis recipes

When it comes to cooking with IBD, we're all working from a different set of ingredients. Food sensitivities and dietary restrictions vary greatly from person to person, and there is no one diet recommended for Crohn's or ulcerative colitis. Check out our full list of recipes for more ideas – all from people who cook, eat, and live with IBD!

Nutrition facts

Per Serving

  • calories: 262
  • cholesterol: 48mg
  • dietary fiber: 4.4g
  • potassium: 846mg
  • protein: 13.1g
  • saturated fat: 1.4g
  • sodium: 562mg
  • total fat: 3.7g
Photograph by Julie Palumbo. All rights reserved. Used with permission. Do you have any recipe requests? Share them in the comments below! Or, let us know if you tried this recipe and how it turned out!

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