Whole Wheat Pasta and Zucchini Bake Recipe

Name: Whole Wheat Pasta and Zucchini Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) jaryour favorite pasta sauce; 1 ½ cups of kraft shredded mozzarella cheese; 1 ½ cups kraft shredded Italian cheese blend; ½ cup parmesan cheese; ½ cup pecorino romano cheese; 1 lb of your favorite whole wheat pasta (we prefer rotini); 1 zucchini (Sliced into 1/2 inch rounds); 2 cups Italian seasoned breadcrumbs; 1 tablespoon italian seasoning; 1 teaspoon garlic powder; 2 egg whites (Lightly Beaten); ⅓ cup extra virgin olive oil

Servings: persons

1 (12 ounce) jaryour favorite pasta sauce
1 ½ cups of kraft shredded mozzarella cheese
1 ½ cups kraft shredded Italian cheese blend
½ cup parmesan cheese
½ cup pecorino romano cheese
1 lb of your favorite whole wheat pasta (we prefer rotini)
1 zucchini (Sliced into 1/2 inch rounds)
2 cups Italian seasoned breadcrumbs
1 tablespoon italian seasoning
1 teaspoon garlic powder
2 egg whites (Lightly Beaten)
⅓ cup extra virgin olive oil

1
Heat Olive Oil in a skillet on medium heat.
2
Mix Bread Crumbs, Italian Seasoning, and Garlic Powder together in a dish.
3
Take Zucchini and dip into Egg Whites, coating both sides, then into Bread Crumb Mixture.
4
Place Coated Zucchini in skillet, and let brown on both sides.
5
When Zucchini is done place on Paper Towels to soak up extra oil.
6
Cook pasta per directions on box.
7
Mix the four cheeses together in a seperate bowl.
8
In a greased 6x6 baking dish place a layer of zucchini slices, pour 1/3 cup of the pasta sauce over slices evenly and coat with a handful of the cheese blend.
9
Then place drained pasta on top, and add another 1/3 cup of pasta sauce, and another handful of cheese.
10
You will then place the remaining Zucchini, sauce, and cheese as the top (and final) layer.
11
Cover with Tin foil, and bake at 350 degrees for 35-45 minutes.

1345

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (12 ounce) jaryour favorite pasta sauce, 1 ½ cups of kraft shredded mozzarella cheese, 1 ½ cups kraft shredded Italian cheese blend, ½ cup parmesan cheese, and more.

Yes, Whole Wheat Pasta and Zucchini Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole Wheat Pasta and Zucchini Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions