Weeknight Italian Pasta Bake

Weeknight Italian Pasta Bake
You can never have too many main course recipes, so give Weeknight Italian Pasta Bake a try. This recipe makes 4 servings with 278 calories, 15g of protein, and 9g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 50 minutes. A mixture of classico tomato and basil pasta sauce, low-moisture part-skim mozzarella cheese, zucchini, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

1
Heat oven to 375F.
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2
Combine all ingredients except cheese in 13x9-inch baking dish; cover.
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3
Bake 30 min.; stir.
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4
Sprinkle with cheese.
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5
Bake, uncovered, 10 min.
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6
Let stand 5 min. before serving.

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castellani Chianti Annata with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.
Castellani Chianti Annata
Castellani Chianti Annata
Bright ruby red colored. The nose is intense and fruity with a violet fragrance and a slight hint of cherries and red currant. The palate is dry and balanced, lightly tannic which turns into velvety softness.Pairs well with delicious pastas to spicy pasta dishes. Ideal with roasts, steaks, and grilled veal.Blend: 90% Sangiovese, 10% Ciliegiolo
DifficultyMedium
Ready In50 m.
Servings4
Health Score8
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