Baked Tuscan Pasta

Baked Tuscan Pasta

Published March 15, 2013 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 60 min

Prep Time: 15 min | Cook Time: 45 min

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Casseroles, like this baked pasta, are great make ahead choices. You can prepare this recipe through step 3, cover with plastic wrap and refrigerate overnight. When you're ready for a fresh, delicious dinner, just remove the plastic wrap and put the dish in the oven.

Nutrition Facts
Serving size: approx. 8 ounces baked pasta
Calories per serving: 405
Total Fat 5.0g 8%
Sodium 742mg 31%

Ingredients

  • Vegetable cooking spray
  • 8 oz. uncooked penne pasta
  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 1 (14.5-oz.) can fire-roasted diced tomatoes
  • 1 cup tomato sauce
  • 1/2 lb. zucchini, diced
  • 1/4 cup chopped kalamata olives, divided
  • 1 Tbsp. tomato paste
  • 1 tsp. minced garlic
  • 2 Tbs. Italian-seasoned breadcrumbs

Step by Step:

  1. Preheat oven to 350°F. Coat 2-quart baking dish with vegetable cooking spray.
  2. Cook pasta according to package directions; drain, rinsing under cold water, and set aside.
  3. In a large saucepan over medium-high heat, stir together chickpeas and next 7 ingredients; bring to a boil, reduce heat and simmer 5 minutes, or until sauce begins to thicken, stirring occasionally. Combine pasta and zucchini mixture into ziti. Pour into prepared dish and sprinkle with breadcrumbs.
  4. Lightly spray breadcrumbs with cooking spray. Bake until pasta is heated through and bubbly and breadcrumbs are golden brown, about 30 minutes.
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