Creamy Roasted Vegetable and Ricotta Pasta Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Vegetable and Ricotta Pasta Bake

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Vegetable and Ricotta Pasta Bake

Savor a comforting, creamy pasta bake bursting with roasted vegetables and velvety ricotta, balanced perfectly for a nourishing meal. This dish marries the nuttiness of whole wheat pasta with the fresh, caramelized flavors of red bell pepper, zucchini, and spinach, while cannellini beans boost the protein content for a well-rounded, satisfying plate.

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NUTRITION

580kcal
Protein
34.5g
Fat
12.5g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/2 cup Part-Skim Ricotta Cheese

1/2 cup Cannellini Beans (rinsed)

1 cup Cooked Spinach

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Zucchini

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    Toss red bell pepper, zucchini, and spinach (if using fresh, sauté lightly to wilt; if pre-cooked, reheat gently) with a drizzle of olive oil, salt, and pepper. Roast the vegetables in the oven on a baking sheet for about 10-12 minutes, until they begin to caramelize.

  • 4

    In a large mixing bowl, combine the cooked pasta, roasted vegetables, rinsed cannellini beans, and part-skim ricotta cheese. Gently fold the ingredients until evenly mixed. Season with additional salt, pepper, and dried Italian herbs to taste.

  • 5

    Transfer the mixture to a lightly greased baking dish. Bake in the preheated oven for 15-20 minutes until heated through and slightly bubbly on top.

  • 6

    Remove from the oven, allow to cool slightly, and serve warm.

Creamy Roasted Vegetable and Ricotta Pasta Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Vegetable and Ricotta Pasta Bake

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Vegetable and Ricotta Pasta Bake

Savor a comforting, creamy pasta bake bursting with roasted vegetables and velvety ricotta, balanced perfectly for a nourishing meal. This dish marries the nuttiness of whole wheat pasta with the fresh, caramelized flavors of red bell pepper, zucchini, and spinach, while cannellini beans boost the protein content for a well-rounded, satisfying plate.

NUTRITION

580kcal
Protein
34.5g
Fat
12.5g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

1/2 cup Part-Skim Ricotta Cheese

1/2 cup Cannellini Beans (rinsed)

1 cup Cooked Spinach

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Zucchini

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 3

    Toss red bell pepper, zucchini, and spinach (if using fresh, sauté lightly to wilt; if pre-cooked, reheat gently) with a drizzle of olive oil, salt, and pepper. Roast the vegetables in the oven on a baking sheet for about 10-12 minutes, until they begin to caramelize.

  • 4

    In a large mixing bowl, combine the cooked pasta, roasted vegetables, rinsed cannellini beans, and part-skim ricotta cheese. Gently fold the ingredients until evenly mixed. Season with additional salt, pepper, and dried Italian herbs to taste.

  • 5

    Transfer the mixture to a lightly greased baking dish. Bake in the preheated oven for 15-20 minutes until heated through and slightly bubbly on top.

  • 6

    Remove from the oven, allow to cool slightly, and serve warm.