Whole Wheat Super Greens Pasta Bake with Mozzarella
A hearty vegetable-packed pasta casserole featuring whole wheat fusilli tossed with mushrooms, dark leafy greens, and tomato sauce, topped with melted mozzarella cheese. This nutritious comfort food works perfectly for weeknight dinners or meal prep, offering flexibility to add protein like chicken or turkey sausage. The combination of fiber-rich pasta and nutrient-dense greens creates a satisfying dish that sneaks extra vegetables into your meal while delivering familiar flavors the whole family will enjoy.
Ingredients
- 12 ounces dry whole wheat pasta, fusilli or otherregular pasta1:1gluten-free
reduces fiber and nutrients
- 3 cups tomato sauce with onions and garlic, no salt added
- 2 cups mushrooms, sliced
- 4 cups dark leafy greens, like kale, spinach or Swiss chardfrozen spinach1:1convenience
squeeze out excess water first
- 1 ½ cups part-skim mozzarella cheese, shredded
- 2 cups cooked, diced protein, such as chicken or low-fat turkey sausage(optional)
Instructions
- 1
Cook pasta according to package directions and drain
- 2
Preheat oven to 375 degrees
- 3
Combine tomato sauce, mushrooms and greens with cooked pasta in a bowl and mix well
- 4
Add optional protein if using and season with pepper to taste
- 5
Pour mixture into oven-proof casserole dish
- 6
Top with shredded cheese
- 7
Bake 20-30 minutes until heated through and cheese is bubbly
Tips
Taste tomato sauce before using and add seasonings if needed since no-salt varieties can be bland
Add red pepper flakes for a spicy kick that complements the earthy greens
Check pasta labels as fiber content varies by manufacturer even within whole wheat varieties
Good to Know
Refrigerate leftovers up to 3 days in covered container
Assemble completely the night before, cover and refrigerate, then bake when ready
Serve hot directly from casserole dish with side salad or garlic bread
Common Mistakes
Drain pasta well to avoid watery casserole
Do not overbake or cheese will become tough and rubbery
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
reduces fiber and nutrients
General Alternatives
FAQ
Can I use frozen spinach instead of fresh greens?
Yes, thaw and squeeze out excess water from 1-2 packages of frozen spinach to replace the fresh greens. This prevents the casserole from becoming watery.
What if I do not have whole wheat pasta?
Regular pasta works fine as a substitute, though you will lose some fiber and nutrients. Use the same amount and cooking method.
How long will this keep in the refrigerator?
Store covered leftovers in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish covered in a 350 degree oven.