Creamy Summer Squash and Zucchini Pasta Bake
Delight in this vibrant and nourishing dish featuring whole wheat pasta, tender zucchini, and yellow squash, all brought together with a rich tomato sauce and a medley of cheeses. Inspired by Leanne Ely's Menu Mailers, this recipe is not only healthy but also quick and easy to prepare, making it perfect for a busy weeknight dinner or a sunny weekend feast. The fresh flavors of summer squash shine through, while the comforting blend of parmesan and mozzarella adds a delightful creaminess that will leave your taste buds dancing. Plus, you’ll earn compliments from your family, just as I do from my hubby!
6
Servings
400
Calories
10
Ingredients
Ingredients
spaghetti sauce
14 ounces (your favorite jarred sauce)
zucchini
1 medium (thinly sliced)
yellow squash
2 small (thinly sliced)
onion
2 medium (finely chopped)
garlic cloves
3 (pressed)
olive oil
1 tablespoon (for sautéing)
basil
3/4 teaspoon (dried)
grated parmesan cheese
1/2 cup (for topping)
shredded mozzarella cheese
1 cup (for topping)
whole wheat pasta
12 ounces (cooked and drained)
Instructions
1
Heat the olive oil in a large skillet over medium heat.
2
Add the chopped onions and sauté for 3-4 minutes until they become translucent.
3
Introduce the sliced zucchini and yellow squash to the skillet, stirring occasionally, and cook for an additional 5-7 minutes until the vegetables are tender.
4
Add the pressed garlic and basil to the skillet, stirring well to combine, and cook for another minute until fragrant.
5
Pour in the spaghetti sauce, stirring until fully incorporated and heated through.
6
In a large mixing bowl, combine the cooked whole wheat pasta with the vegetable sauce. Toss well to combine and ensure the pasta is evenly coated.
7
Transfer the pasta mixture into a baking dish. Top with grated parmesan and shredded mozzarella cheeses.
8
Preheat the oven to 375°F (190°C) and bake for 15-20 minutes or until the cheese is bubbly and golden brown. Serve hot and enjoy!
Nutrition Information
13.3
Fat
60
Carbs
20
Protein
6
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Creamy Summer Squash and Zucchini Pasta Bake.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly pasta dish.
How many servings does this recipe yield?
This recipe makes 6 servings.
What type of pasta is recommended for this bake?
Whole wheat pasta is recommended for this recipe.
How many calories are in one serving?
There are 400 calories per serving.
What are the main vegetables used in this dish?
The main vegetables are zucchini and yellow squash.
How should the zucchini and yellow squash be prepared?
They should be thinly sliced before cooking.
How much protein is provided per serving?
Each serving contains 20 grams of protein.
What temperature should the oven be set to?
Preheat your oven to 375°F (190°C).
How long does the pasta bake need to be in the oven?
It should bake for 15-20 minutes or until the cheese is bubbly and golden brown.
What kind of cheese is used for the topping?
A combination of 1/2 cup grated parmesan and 1 cup shredded mozzarella is used.
How much olive oil is needed for sautéing?
One tablespoon of olive oil is used to sauté the vegetables.
What amount of spaghetti sauce is required?
You will need 14 ounces of your favorite jarred spaghetti sauce.
How many garlic cloves are included in the recipe?
The recipe calls for 3 pressed garlic cloves.
Is there any basil in this recipe?
Yes, the recipe uses 3/4 teaspoon of dried basil.
How much fat is in a single serving?
There are 13.3 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 60 grams of carbohydrates.
What is the fiber content of this recipe?
There are 6 grams of fiber per serving.
How many onions are needed and how should they be cut?
You need 2 medium onions, finely chopped.
What is the cuisine category for this dish?
The recipe is categorized as European.
How long should the onions be sautéed?
Sauté the onions for 3-4 minutes until they become translucent.
When do I add the zucchini and yellow squash to the pan?
Add them after the onions have become translucent and cook for 5-7 minutes.
Can I use a different type of pasta?
While whole wheat is suggested, you can substitute with your preferred pasta type.
Who inspired this recipe?
This dish was inspired by Leanne Ely's Menu Mailers.
What size should the yellow squash be?
The recipe calls for 2 small yellow squash.
What size should the zucchini be?
The recipe calls for 1 medium zucchini.
Is the pasta cooked before being added to the sauce?
Yes, the 12 ounces of pasta should be cooked and drained before mixing.
Does this recipe include salt or sodium information?
Sodium information is not provided for this specific recipe.
Is this a quick meal option?
Yes, it is tagged as a quick meal and is easy to prepare for weeknights.
How do you know when the dish is finished baking?
The dish is ready when the cheese is bubbly and has turned a golden brown color.