Category Archives: Pasta

Delicious Roasted Zucchini & Chickpeas with Cottage Cheese Tomato Sauce

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A veggie-forward dinner with a creamy bourbon-tomato sauce, chickpeas, roasted zucchini and just enough bacon to keep things interesting.

Sometimes the best recipes happen when you start with something classic and take a few delicious detours. That’s exactly what happened with this Roasted Zucchini & Chickpeas with Creamy Cottage Cheese Tomato Sauce (it’s like a healthy riff on vodka sauce that I like to call Joe’s sauce because that just rolls off the tongue better, lol).

I started with Don Pepino Pizza Sauce, an OG sauce that’s been around since 1950. It’s made with vine-ripened Jersey tomatoes and has no added sugar or additives, so it brings plenty of rich tomato flavor without needing a long ingredient list.

I wasn’t in a pizza mood, so I took a little inspiration from vodka sauce—but gave it my own twist. Bourbon replaces the vodka, and blended cottage cheese takes the place of heavy cream. The cottage cheese makes the sauce creamy while sneaking in extra protein.

The finished dish is saucy, savory, slightly indulgent and loaded with roasted zucchini and chickpeas. And yes, I finished it with  bacon crumbles. Because “veggie-forward” does not mean “bacon-forbidden.” 😂 LOL – but if you’d like to keep it vegetarian friendly, just omit the bacon crumbles (easy-peasy).

Why You’ll Love It

It’s veggie-forward—but actually satisfying. Roasted zucchini brings caramelized edges and tons of flavor. The roasted grape tomatoes add color while chickpeas add fiber, plant-based protein and enough substance to make this feel like a real dinner and not a sad pile of vegetables.

The sauce does the heavy lifting. Don Pepino’s tomato sauce gives this dish a rich, tomato-forward base right from the start. That means less work for me (I don’t have to stand over a simmer pot all day) but still get lots of old-world tomato flavor in the finished dish. Add bourbon, garlic and seasonings, then blend in cottage cheese and you get a creamy sauce that tastes MUCH more decadent than the ingredient list suggests.

 Cottage cheese = creamy + protein. Blending cottage cheese into the sauce is one of my favorite tricks for adding creaminess without relying on heavy cream. It also helps bump up the protein, giving this dinner 20 grams of protein per serving.

Leftovers are FIRE. Honestly, I think this might be even better the next day. The flavors have time to hang out, the sauce gets even more delicious and it reheats beautifully. Make it for dinner and you’ve got an easy lunch waiting for you.

Easy to customize. Want to push the protein even higher? Stir in about 1 cup of cooked, chopped chicken breast for a heartier meal. Cooked shrimp would also be delicious, or you could add another protein you love. This is one of those recipes that gives you a great starting point and plenty of room to make it your own.

Great macros. This recipe makes 4 servings, with approximately 417 calories, 32g carbohydrates, 18g fat and 20g protein per serving.

To learn more about Don Pepino Pizza Sauce

This roasted zucchini and chickpeas recipe features a creamy bourbon tomato sauce made with cottage cheese for a delicious, protein-packed veggie-forward dinner.
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Roasted Zucchini and Chickpeas with Creamy Cottage Cheese Tomato Sauce
Prep Time
10 mins
Cook Time
5 hrs 30 mins
Total Time
40 mins
 

This roasted zucchini and chickpeas recipe features a creamy bourbon tomato sauce made with cottage cheese for a delicious, protein-packed veggie-forward dinner.

Servings: 4 people
Calories: 417 kcal
Ingredients
  • For veggies:
  • 1 lb. zucchini cut crosswise in 1/3s and then cut into ‘sticks’
  • 1 15 oz. can chickpeas drained and rinsed
  • 4 oz grape tomatoes halved lengthwise
  • 2 tbsp olive oil divided
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • 2 tbsp Italian seasoning divided
  • For Sauce:
  • 1.2 Tbsp. olive oil
  • 1 tbsp minced garlic
  • ½ cup finely chopped onion
  • 1 teaspoon crushed red pepper
  • 3 oz. bourbon
  • 1 tbsp honey
  • 15- oz can Don Pepimo pizza sauce
  • 12 ounces cottage cheese blended
  • Garnish:
  • 2.5 oz bacon crumbles
  • 1/3 cup grated Parmesan cheese
  • ¼ cup chopped fresh Italian parsle
Instructions
  1. Preheat oven to 400F.
  2. Slice zucchini in 1/3s crosswise, and then slice each 1/3 into half. Next to make “sticks”, cut each half into approx. 4 to 5 cuts lengthwise. Set aside in large bowl
  3. Drain and rinse chickpeas; set aside in the large bowl.
  4. Cut the tomatoes in half, lengthwise. Set aside in the large bowl.
  5. Drizzle veggies in the bowl with the 2 tbsp of olive oil. The sprinkle on salt, pepper, and 1 Tbsp. of the Italian seasoning and stir until evenly coated.
  6. Pour out prepared vegetables onto rimmed baking sheet and roast in oven for 20-25 minutes, shaking up halfway through for even cooking.
  7. While veggies are roasting, prepare the sauce.
  8. Add cottage cheese to the blender and process until mostly smooth (a few lumps okay); set aside.
  9. In 10” skillet, add ½ tbsp olive oil, along with minced garlic and onion and sauté until softened and fragrant; approx. 2-3 minutes. Next add in red pepper flakes and remaining 1 tbsp Italian seasoning and stir until bloomed, approx. 30 seconds.
  10. Pour in the bourbon and deglaze the pan quickly; stirring for 30 seconds.
  11. Next pour in the pizza sauce. Stir around for 2 minutes or so until heated.
  12. Next add the blended cottage cheese. Stir continuously for another 2 minutes, or until heated through.
  13. Garnish with Parmesan cheese, chopped parsley and bacon crumbles
Recipe Notes

417 cal, 32g carb, 18g fat, 20g protein

Creamy Caramelized Onion & Mushroom Pasta with Chickpeas (Vegetarian, Protein-Packed)

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A High-Protein, Vegetarian Alfredo Pasta You’ll Crave Again and Again

There are some flavor combinations that just work—and caramelized onions with mushrooms is one of them.

When slow-roasted until golden and sweet, onions become silky, savory, and almost jam-like. Pair them with earthy mushrooms and mellow, roasted garlic, and you’ve got the foundation for a pasta dish that tastes indulgent, cozy, and restaurant-worthy… without being heavy.

This Creamy Caramelized Onion & Mushroom Pasta with Chickpeas is proof that comfort food doesn’t have to come with a side of regret. Instead of relying on heavy cream and butter, I created a lighter, protein-packed Alfredo-style sauce using low-fat cottage cheese, Parmesan, and pasta water—giving you all the creaminess with a fraction of the fat.

And yes… it’s just as good as it sounds. Plus, it’s perfect for busy weeknights, post-workout dinners, or anytime you want something cozy and nourishing. And, prepared as directed, it has only 335 cal per serving with 20g vegetarian protein.

The Secret: Oven-Caramelized Onions + Roasted Garlic

Traditional caramelized onions are delicious—but let’s be honest: standing over a stove for 45 minutes, stirring constantly, isn’t always realistic. That’s why I love oven-roasting them instead. By roasting sliced onions alongside mushrooms, chickpeas, and a whole head of garlic, everything slowly transforms in the oven:

  • The onions become sweet, tender, and deeply flavorful
  • The mushrooms turn rich and savory
  • The chickpeas get lightly crisped and hearty
  • The garlic becomes soft, buttery, and mellow

Later, that roasted garlic gets blended right into the sauce, adding incredible depth without overpowering the dish. It takes a little longer than stovetop caramelizing—but it’s mostly hands-off. Let the oven do the work while you live your life.

A Lighter, Protein-Packed Alfredo (Without Heavy Cream)

Traditional Alfredo sauce is delicious… and also loaded with heavy cream, butter, and tons of fat.

So I decided to flip the script. Instead, this creamy sauce is made with:

  • Low-fat cottage cheese
  • Parmesan cheese
  • Reserved pasta water
  • Roasted garlic

When blended together, it becomes smooth, rich, and velvety—just like Alfredo—while delivering extra protein and far less fat. You still get that luxurious, cling-to-your-noodles texture… without feeling weighed down afterward.

I also used a lower-carb pasta (spagetti noodles) from Carbe Diem — just to bring a little more balance to this pasta dish. Of course, you can use any type and shape of pasta that you need including gluten-free or veggie noodles.

Creamy caramelized onion and mushroom pasta with chickpeas made with a lighter, high-protein cottage cheese Alfredo sauce. This vegetarian comfort food delivers big flavor with just 335 calories and 20g protein per serving.
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Creamy Caramelized Onion & Mushroom Pasta with Chickpeas (Vegetarian and Lower Carb)
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 

Creamy caramelized onion and mushroom pasta with chickpeas made with a lighter, high-protein cottage cheese Alfredo sauce. This vegetarian comfort food delivers big flavor with just 360 calories and 20g protein per serving.

Course: dinner, dinner, entree, Pasta
Cuisine: pasta, vegetarian
Keyword: alfredo, cottage cheese, mushroom, onions
Servings: 6 servings
Calories: 360 kcal
Ingredients
  • 2 lbs. white or yellow onions preferably a “sweet onion” like Vidalia or Texas 1015, sliced thinly
  • 1 head garlic cut in cross section (still in husk)
  • 3 tbsp olive oil divided
  • 2 tbsp coconut sugar or brown sugar
  • 8 oz white button or Cremini mushrooms sliced
  • 1 15 oz can chickpeas drained
  • ½ tsp salt
  • ½ tsp ground pepper
  • 12- oz dry weight low-carb pasta (I used Carbe Deim), cooked per manufacturer’s instructions*
  • 1 cup 2% cottage cheese
  • 1 cup pasta water *don’t drain the pasta before pulling this out!!!
  • ½ cup grated Parmesan cheese
  • 2 tbsp Worcestershire sauce
  • Garnish – chopped parsley
Instructions
  1. Preheat oven to 375F.
  2. In large cast iron skilled (or 9”x13” baking dish), add sliced onions. Drizzle with 2 tbsp of the olive oil and sprinkle with coconut sugar. Add halved garlic head (still in husk). Cover pan/dish with foil.
  3. Roast in oven, with pan covered in foil, for 45 minutes, stirring up once or twice and returning foil to cover.
  4. Remove from oven and add sliced mushrooms, drained chickpeas, salt and pepper, and remaining 1 tbsp of olive oil.
  5. Return to oven, UNCOVERED, and turn heat up to 400F. Cook for another 30-45 minutes until onions caramelized to a nice deep golden color and mushrooms softened.
  6. Meanwhile, while onions and mushrooms are cooking in this step, prepare low-carb pasta per box instructions – AND, it is important to reserve 1 cup of the pasta water before draining to use in the sauce.
  7. To make the sauce, add cottage cheese, ¾ cup of pasta water, 2 tbs Worcestershire sauce the Parm cheese to blender and process until smooth. If it seems too thick, add more pasta water a tablespoon at a time.
  8. Remove onion mixture from oven and pop roasted garlic out of pods – lightly smash garlic cloves in pan with back of fork. Pour cottage cheese sauce over onion mushroom mixture and add noodles. Stir well to coat and garnish with chopped parsley.
  9. Store leftovers for up to 3 days, covered in fridge.

  10. Makes 6 huge servings: 335 cal, 63g carb, 10g fat and 20g protein per serving

Recipe Notes

No Noodle Veggie Mug Lasagna for One: A Quick and Nutritious Meal

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Who isn’t looking for a quick, healthy, and delicious meal that can be whipped up in minutes? My Layered Veggie Mug Lasagna for One is the perfect, perfectly-portioned solution for those busy lunch hours or hectic evenings when you want to stick to your clean-eating goals and avoid take-out or lackluster packaged meal products.

The entire portion of this no-noodle veggie lasagna has amazing macros to fuel your day. Only 188 calories, 16g carbs, 6g fat and 21 g protein. The protein primarily comes from cottage cheese (2% milkfat) that makes an excellent cheesy, creamy swap for lasagnas signature ricotta cheese.

Also, this healthy comfort food dish replaces traditional lasagna noodles with thinly-sliced zucchini and packs in a variety of fresh veggies, offering a nutritious and satisfying meal. In addition to the zucchini, I used fresh spinach, button mushrooms and grape tomatoes – you can tweak this to suit your taste preferences (and what you might need to use up in your produce bin).

Why You’ll Love This Lasagna in a Mug Recipe:

  • Zucchini Noodles: Swap out carb-heavy pasta with thinly sliced zucchini, adding a delightful crunch and a boost of vitamins. The key for success here is to slice the zucchini very thinly (it cooks quicker) and also to pat it down to remove extra moisture before layering up you mug (this helps prevent watery lasagna).
  • Protein-Packed: As mentioned above, using cottage cheese (I recommend 2%, not 0% milkfat) instead of ricotta provides more protein and less fat, making it a healthier option.
  • Quick and Easy: Assemble your lasagna in a 16-ounce mug (wider mug a better option than tall and skinny) and microwave it in minutes. It’s perfect for a speedy lunch or dinner.
  • Portion-Controlled: This single-serving recipe ensures you have the right portion size, helping you stay on track with your dietary goals.
  • Meal Prep Friendly: You can prepare your mug lasagna ahead of time and store it in the fridge for up to a couple of days. Consider doubling or tripling the batch into multiple mugs. Just heat and eat when you’re ready!

This layered veggie mug lasagna is a game-changer for busy days when you need a wholesome meal without the hassle. Enjoy the convenience and taste of this delightful dish, perfect for anyone looking to eat healthily without spending hours in the kitchen.

This post may contain affiliate links. I earn a small commission from any sales, which helps me host and operate this site. Thank you!

This single portion lasagna made in a mug for one is a quick, nutrition and delicious meal that is ready in minutes. A perfectly portioned, high-protein and lower carb solution for your busy lunch hour or a hectic evening. Easy to meal prep ahead and then heat and eat when ready. Gluten free and vegetarian.
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No-Noodle Layered Veggie Mug Lasagna for One
Prep Time
7 mins
Cook Time
3 mins
Total Time
10 mins
 

This single portion lasagna made in a mug for one is a quick, nutrition and delicious meal that is ready in minutes. A perfectly portioned, high-protein and lower carb solution for your busy lunch hour or a hectic evening. Easy to meal prep ahead and then heat and eat when ready. Gluten free and vegetarian.

Course: dinner, lunch
Cuisine: Italian, low carb, vegetarian
Keyword: lasagna, mug meal, single portion
Servings: 1 serving
Calories: 188 kcal
Ingredients
  • 3 ounces zucchini sliced into very thin discs
  • ½ cup 2% cottage cheese
  • ½ tsp Italian seasoning
  • ½ tsp garlic powder
  • 2/3 cup chopped fresh spinach
  • ¼ cup marinara sauce
  • 3 small button mushrooms sliced thin
  • 5 grape tomatoes chopped
  • 2 tbsp shredded mozzarella
  • Optional: chopped fresh basil
Instructions
  1. Take sliced zucchini and blot with paper towel to remove any excess moisture. Set aside.
  2. Mix Italian seasoning and garlic powder into cottage cheese until combined.
  3. In minimum 16-ounce mug (wider better than tall and skinny mug), layer 1/3 of zucchini slices in bottom. Top with about 3 tbsp cottage cheese mixture, spread to cover zucchini. Next add half of spinach to this layer. Then sliced mushrooms and about 2 tbsp marinara.
  4. Add another layer of zucchini (another 1/3 portion) and top with 3 tbsp cottage cheese mixture, then more mushrooms and marinara
  5. Top with zucchini one last time, using up remainder, and top with the remaining cottage cheese. Sprinkle with shredded mozzarella and top with tomatoes.
  6. Microwave on high for 1 minute, then let rest 15 seconds. Microwave 1 more minute (or until hot and bubbling through, then let rest for 1 minute before eating. Top with fresh basil if desired.
Recipe Notes

Two Dozen Delicious, Protein-Packed Recipes That Use Cottage Cheese

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Dig into these 24 delicious recipes that highlight cottage cheese as the secret ingredient to add a protein-packed punch to every meal. From energizing breakfasts to satisfying lunches, hearty dinners, and tasty snacks, these recipes with cottage cheese are designed to make incorporating this surprisingly versatile ingredient into your diet both easy and enjoyable – even for those who maybe once though they didn’t care for this nutrient dense dairy product.

Cottage cheese is the OG of fit foods, so nutrient dense with calcium, b12, phosporus and 25g protein in a cup. Check out these 24 crave-worthy, protein-packed, completely elevated cottage cheese recipes to fuel your active lifestyle - from cottage cheese queso, pizza crusts and stuffed zucchini to cheesecake cups, crepes, and waffles. Great healthy meal inspo for breakfast, lunch, dinner and snacks / treats!

A favorite among health enthusiasts and foodies alike, cottage cheese has a mild flavor and creamy texture, it can easily be incorporated into a variety of dishes, from savory to sweet. Rich in essential nutrients like calcium, vitamin B12, and phosphorus, cottage cheese supports bone health, muscle function, and overall wellness.

Most of these recipes are gluten-free, sugar-free and lower carb where they can be, with a few exceptions – and can be modified to suit your dietary preferences. I hope you enjoy this mini recipes with cottage cheese cookbook!

Dinners and Lunches that Satisfy with Cottage Cheese

Put your trust in this crust for pizza night! A low-carb, high-protein, gluten-free pizza crust that tastes amazing and holds up to the toppings of your choice. Recipe makes two personal-sized crusts, each with 163 cal, 14g carb (4 net carb), 5g fat and 18g protein.

3-Ingredient Cottage Cheese Pizza Crust: The crust made low carb with cottage cheese, coconut flour and flax meal for extra texture and fiber. Gluten-free, lower carb and ready to be topped with your favorite ingredients.

Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.

Easy Cottage Cheese Alfredo No-Boil Pasta Bake: A family favorite and easy to make! Less fat, more protein than typical alfredo sauce.

Easy Veggie Enchiladas with Hatch Green Chile and Spinach Sauce offer loads of vegetables and a surprising amount of protein thanks to cottage cheese blended smooth. In fact, each enchilada has about of protein! Sauce is prepared in blender, and the casserole bakes up for 20 to 30 minutes in oven until bubbling! Great for make-ahead weeknight meals.

Cottage Cheese Veggie Enchiladas with Green Chile Spinach Sauce: Flex up your Tex-Mex night with this vegetarian enchilada dish that is flavorful and mildly spicy.

spinach and cottage cheese gnudi, an easy vegetarian pasta dish

Cottage Cheese Gnudis Florentine (Naked Spinich Ravioli): A clever and fun vegetarian dinner idea. Basically, gnudies are little dumplings — I made mine with gluten-free flour and cottage cheese.

Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini boats will remind you of a mushroom pizza - -but without the crust, so lower calorie, lower carb and gluten-free. A great way to use up a bumper crop of squash!

Cheesy Mushroom Pizza Stuffed Zucchini Boats – Zucchini boats are smart way to use up the squash of summer. A vegetarian recipe pumped up with extra protein thanks to cottage cheese. I love mushroom pizza, but you can top however you like.

Appetizer Dips Made Over with Cottage Cheese                           

Lower in fat, but still ooey-gooey, this high protein green chili queso features blended cottage cheese as the hero. Simple to make in the microwave, only 4 ingredients – delicious and nutritious! 100 calories per serving with 11g protein. A healthy appetizer or topping for your Mexican-inspired meal.

Cottage Cheese Queso with Green Chiles: Enjoy ooey-gooey queso with no guilt. This cottage cheese questo recipes is a makeover of everyone’s favorite hot cheese dip made from that mystery block of cheese — much more nutrient dense and the real deal!

Better-for-You Artichoke and Green Chile Dip with Cottage Cheese is a comforting snack and party appetizer, perfect for football season, the holiday season and upcoming get-togethers.

Artichoke Green Chile Dip with Cottage Cheese: Guaranteed to be gone lickity-split at your next party, pot luck or patio gathering.

Sweet & Savory Breakfasts with Cottage Cheese

Matcha Green Tea Waffles are made with protein powder and blended cottage cheese for a protein-packed, low-cal breakfast that will satisfy you all morning. Lightly sweet with no added sugar, so no syrup needed – take on the go! Gluten-free option.

Matcha Protein Waffles with Cottage Cheese make a yummy, protein-packed option for mornings when you need a little pick-me-up. Load up with your favorite toppings, or take unadorned on the go — they are lightly sweet, so no syrup needed!

Chicken Egg Bake: This hearty but well-balanced breakfast bake is also perfect for brunch, lunch and a light dinner! Gluten free, lower carb -- 21g protein for long-lasting energy. Great for a crowd, or meal prep and freeze in single-serve portions to reheat later.

Cheesy Hatch Green Chile Chicken Egg Bake: Eggs, cottage cheese, and browned ground chicken breast make a hearty, healthy breakfast to fill up the family. Also, great for meal prep — you can freeze in individual portions for busy mornings.

Blueberry Steel Cut Oat Bake with protein is sweet, simple, make-ahead goodness. 290 cal per serving, 21 g protein, healthy whole grain carbs. Perfect fuel runs and workouts.

Make-Ahead Blueberry Cheesecake Baked Oats: Whole grain goodness sweetened up with berries and some cottage cheese for protein balance.

Peanut Butter Protein Crepes with raspberries | low carb and gluten free

4-Ingredient Low Carb Crepes: These delicate crepes are supringly easy to make and gluten-free. Nearly 5g grams protein and only 61 cal per each plain crepe — fill them up how you like, sweet or savory.

You don't need a bumper crop of fresh berries to enjoy these easy strawberry cottage cheese protein waffles that are also pumped up with cottage cheese and protein powder. Idea for protein-packed mornings and meal-prep!

Strawberry Cottage Cheese Waffles: Cottage Cheese, strawberry protein powder . . . and strawberries on top make this a delight for berry lovers.

Basic Recipes Cottage Cheese Protein Waffles Easy, amazing and fantastic macros, these little waffles are actually anything but basic in the taste and texture category — I just called them basic because they make a great foundation for all your toppings of choice!

Mindful Sweet Treats and Cottage Cheese Desserts

High Protein Banana Pudding: A healthy twist on this classic comfort food allows you to enjoy dessert with no guilt while making gains on your daily protein goals! Only 285 calories per serving, with 30g protein! Lower carb, lower, sugar, gluten-free.

Banana “Pudding” with Cottage Cheese is a flavorful walk down memory land (at least, if you you’re like me and remember your grandmother’s signature dessert with nostalgic fondness. This version is kept low carb, high protein thanks to blended smooth cottage cheese.

This no added sugar cheesecake dessert features cottage cheese and collagen blended until creamy -- sugar free chocolate chips and strawberries put this no-bake, no crust, lower carb, single-serve recipes over the top.

Sugar Free Chocolate Chip Cottage Cheese Cheesecake I’m just here for the chocolate chips, creamy filling and strawberries. The fact it is nutrient dense and protein packed is a bonus!

Individual Boston Cream Protein “Pies”: There is just something so satisfying about breaking into that hard shell made from melted sugar-free chocolate chips. Pumped up with cottage cheese and a gluten-free crust, this little treat is worth sharing (that’s why the recipes makes 2 servings!)

Pumpkin Cheesecake Chia Pudding with Pecan Praline Crumble makes a quick, easy and nutritious breakfast, snack or healthy dessert. Natural sweeteners used to keep the carbs low and cottage cheese to help boost the protein -- plus more than 1/2 daily requirement for fiber! For more clean eating recipes, visit thefitfork.com

Pumpkin Cheesecake Chia Pudding with Pecan Praline Crumble could work equally well for breakfast or dessert! I keep canned pumpkin in my pantry so I can make year-round.

Mocha Cappuccino Protein Cheesecake Brownie

Mocha Cappuccino Protein Cheesecake Brownie: Yes, these are brownies — I just happened to cook in a round pan to make fancy!

Personal-sized No-Bake Cottage Cheese Cheesecake Cups

Mango Protein Cheesecake Cup for One is a no-bake, easy high protein snack that will be your new tropical-inspired favorite for a healthy dessert, post-workout snack or even an easy breakfast that also boasts lots of calcium and fiber.

No-bake Mango Protein Cheesecake – A tropical hug in a mug — or a little bowl or mason jar, if you prefer. This is an easy way to boost your calcium, protein and fiber. Macros on point to eat for breafast, too!

No-bake Orange Coconut Chia Cheesecake

Maple Pecan Protein Cheesecakes -- are a protein-packed, low-carb option that is healthy enough for breakfast or a smart dessert!

No-bake Maple Pecan Protein Cheesecakes

No-Bake Peach Chia Almond Protein Cheesecake

No Bake Green Chia Protein Cheesecakes are an easy, high-protein recipe for breakfast, dessert or snack time.

No-Bake Green Chia Protein Cheesecake

http://www.friedas.com/dragon-fruit/

No-Bake Blackberry Dragon Fruit Protein Cheesecake

Spinach Alfredo Ravioli Bake Keeps Family Dinner Calm on Hectic Nights

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Whether it’s the busy holiday season, start of a new school year, or other hectic time, you’ll love the simplicity of Spinach Alfredo Ravioli Bake – a dump-and-bake casserole recipe.

The simplicity and deliciousness of this spinach alfredo ravioli bake will make it your new busy-night dinner. Basically a dump-and-bake casserole, just layer up everything in a 9x13-inch baking dish (no stirring even needed) and bake for 30 minutes – serves a big family or hungry group!

This big family-sized dish is a lifesaver when you need a quick and satisfying option, especially for your vegetarian friends and family. Everyone loves it, even picky eaters.

Just gather all the ingredients and effortlessly layer them into a casserole dish. Then, let your oven do the work, transforming those humble ingredients into a mouthwatering, cheesy masterpiece. When it’s time to serve, you’ll have a warm and comforting dinner that’s sure to please everyone, leaving you with more time to enjoy the life going on in front of you!

This easy ravioli dump and bake recipe is also a welcomed dish at pot lucks, book clubs or to take to a homebound person.

Check out the 15-second tutorial on this easy dump-and-bake pasta casserole.

QUESTIONS ANSWERED – HOW TO MAKE SPINACH RAVIOLI BAKE:

Use frozen (thawed) or refrigerated ravioli, no need to pre-cook!

Should I use frozen or refrigerated ravioli? Either type will work – I prefer the frozen ones because they are more economical. There is no need to pre-boil them, I just let them set out for about 30 minutes to thaw some.

What if I don’t like spinach? The spinach can be omitted without any substitution. I just like the fact I’m sneaking in extra veggies my family will eat. If you’d rather, you can add about 8-ounces of other quick-cooking vegetables like sliced mushrooms, frozen peas, or a little cauliflower rice.  Don’t add veggies that take a long time to cook like potatoes, or brussels sprouts, or big chunks of broccoli, etc.

Get Creative: The recipe calls for cheese ravioli, but you can use any type filling you prefer! Bottled alfredo sauce also comes in a variety of flavors – at my store I found Cajun alfredo (what I used), Poblano Alfredo, Three Cheese Alfred and more. Use whatever sounds yummy to you.

Saving Leftovers: This recipe makes about 10-12 servings. IF you have leftovers, keep covered air-tight in the fridge for up to 4 days. Or, divide into individual portions and freeze for 3-4 months.  Defrost and reheat in microwave.

If you love quick and easy vegetarian pasta dishes, you’ll also love my Spinach & Cottage Cheese Gnudi!

The simplicity and deliciousness of this spinach alfredo ravioli bake will make it your new busy-night dinner. Basically a dump-and-bake casserole, just layer up everything in a 9x13-inch baking dish (no stirring even needed) and bake for 30 minutes – serves a big family or hungry group!

Pin this for later!

The simplicity and deliciousness of this spinach alfredo ravioli bake will make it your new busy-night dinner. Basically a dump-and-bake casserole, just layer up everything in a 9x13-inch baking dish (no stirring even needed) and bake for 30 minutes – serves a big family or hungry group!
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Spinach Alfredo Ravioli Bake
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

The simplicity and deliciousness of this ravioli bake willmake it your new busy-night dinner. Basically a dump-and-bake casserole, justlayer up everything in a 9×13-inch baking dish (no stirring even needed) andbake for 30 minutes – serves a big family or hungry group!

Course: casserole, dinner, dinner, entree, Pasta
Cuisine: Italian
Keyword: blue cheese, casserole, dump and bake, ravioli
Servings: 10
Calories: 358 kcal
Ingredients
  • 36-40 ounces frozen thawed or par boiled or refrigerated cheese ravioli (or can sub another filling)
  • 5- oz bag fresh baby spinach chopped
  • 1 15- oz can petite cut tomatoes drained
  • 8- ounce can tomato sauce
  • 1 15- ounce jar alfredo sauce of choice plain or flavored – I used Cajun
  • 2 cups shredded mozzarella
  • 1/2 tsp ground black pepper
  • 1 tbsp chopped fresh herbs for top optional
Instructions
  1. Preheat oven to 350F.
  2. In lasagna pan, add fresh chopped spinach.
  3. Sprinkle drained can of tomatoes evenly out over spinach.
  4. Next toss on the uncooked (but semi-thawed) ravioli.
  5. Drizzle on tomato sauce, then alfredo sauce. Use a spatula to smooth down the top a bit.
  6. Season top with ground black pepper.
  7. Add cheese evenly to top, garnish with herbs, if desired.
  8. Cover casserole dish with foil and bake, until heated through and sauce and cheese bubbling) for about 30 minutes (take off foil last 10 minutes so top gets lightly golden). Let cool in dish for 5 minutes before serving.
  9. Store leftovers in air-tight container in fridge for up to 4 days, or portion into single servings and freeze in appropriate freezer container for up to 4 months.
  10. Makes 10-12 servings.
Recipe Notes