Vegetarian Pasta Bake

Vegetarian Pasta Bake



12 ounces (6 cups) large elbow macaroni

2 eggs, well beaten

1 (16-ounce) container fat-free ricotta cheese

1/4 cup freshly grated Parmesan cheese

2 teaspoons dried parsley flakes

Salt and Pepper to taste

1 (26-ounce) jar pasta sauce

1 (10-ounce) package frozen spinach, thawed and drained

1 medium zucchini squash, halved and cut in 1/4” slices

8 ounces fresh mushrooms, sliced

8 ounces low-fat mozzarella cheese


  Directions Prepare elbow macaroni according to package directions; under cook the pasta by 2 minutes for this baked dish. In a medium bowl, beat eggs; add ricotta cheese, Parmesan cheese, parsley flakes, salt and pepper; mix well. In an oven-safe dish layer half of the pasta, half of the cheese mixture, half of the pasta sauce, spinach, squash, mushrooms, remaining pasta, remaining cheese mixture, remaining pasta sauce. Top with mozzarella cheese. Bake at 375 for 35 to 40 minutes. Servings 6