Zucchini and Yellow Squash Pasta Bake
Enjoy a comforting Zucchini and Yellow Squash Pasta Bake, where earthy squash meets tender pasta, enveloped in a rich homemade tomato sauce. This hearty dish is both low in sodium and fat, making it a wholesome, satisfying option for dinner. Topped with a sprinkle of parmesan, it brings together delightful flavors in every bite!
ingredients
- 8 oz whole wheat pasta (penne or rotini)
- 2 medium zucchinis, sliced
- 2 medium yellow squashes, sliced
- 3 cups homemade tomato sauce (low sodium)
- 1 can (10.5 oz) cream of mushroom soup (low sodium)
- 1 cup non-dairy milk (or regular milk)
- 1 cup shredded parmesan cheese (or dairy-free alternative)
- 1 tsp garlic powder
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.
- 3.
In a large mixing bowl, combine the homemade tomato sauce, cream of mushroom soup, non-dairy milk, garlic powder, Italian herbs, salt, and pepper. Mix well.
- 4.
Fold in the cooked pasta, sliced zucchini, and yellow squash until evenly coated with the sauce mixture.
- 5.
Transfer the pasta and vegetable mixture into a greased 9x13 inch baking dish.
- 6.
Sprinkle the shredded parmesan cheese evenly over the top.
- 7.
Cover the baking dish with aluminum foil and bake for 25 minutes.
- 8.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
- 9.
Allow to cool for a few minutes before serving.
