Mushroom Ricotta Pasta Bake
This mushroom ricotta pasta bake is hearty enough to leave you satisfied, but light enough to not make you regret the meal.
Servings: 4
Ingredients
- 1 yellow summer squash or zucchini, chopped (390 g)
- 2 ½ cups mushrooms sliced (250 g)
- 2 shallots sliced thin (70 g)
- 4 frozen basil cubes or 3-4 Tbsp fresh minced
- 2 frozen garlic cubes or 2 cloves, minced
- 1-2 Tbsp fresh thyme leaves
- ½ cup part skim ricotta 110 g
- 1 tsp olive oil spray 5 g
- Zest and juice of half a lemon
- Salt and Pepper
- 3 cups arugula roughly chopped (80 g)
- 2 Tbsp shredded parmesan 14 g
- 1 ½ cups COOKED pasta 300 g* cooked pasta (about 150 grams dry) (reserve a little pasta water)
Instructions
- To a large casserole dish (9x13 or larger) add squash, mushrooms, shallots, basil, garlic, and thyme leaves. Toss to combine, then make a little space to add your ricotta to the center of the dish. Spray or drizzle with 5 grams of olive oil and zest and juice half of a lemon over the top. Sprinkle everything with a good pinch of kosher salt and pepper. Bake at 425 for 30 minutes.
- Remove from the oven and stir until veggies and ricotta are well-combined. Add your cooked pasta, arugula, and a few tablespoons of the reserved pasta water. Top with parmesan and return to the oven to bake for about 4 more minutes. OR you can turn your broiler on and broil for just a minute to melt the cheese.
Notes
*I used normal pasta for this. Look at the notes in this recipe to see the difference in macros if you sub in a chickpea pasta or protein pasta. I would recommend cooking a whole bag of pasta and saving the rest for another recipe, even if you freeze it for another week! But if you want to cook just enough, cook 150 grams of dry pasta.
I did not add meat to this one so serve it with some grilled chicken or shrimp if you’d like added protein!
MFP Lillie Eats and Tells Mushroom Ricotta Pasta Bake