Chicken, Zucchini, & Ricotta Pasta Bake

Name: Chicken, Zucchini, & Ricotta Pasta Bake
Cuisine: European, Italian, Mediterranean
Ingredients: 2 lbs lean ground chicken — 93% lean; 12 oz whole wheat pasta — cook 2–3 minutes less than package directions; drain; 2 medium zucchini — cut into ½-inch chunks; 1 large yellow onion — diced or sliced; 1 bag fresh spinach — roughly chopped or whole; 5 cloves garlic — minced or sliced; 2 × 24-oz jars Yo Mama's pasta sauce; 2 cups cooked red lentils — blend until smooth with the pasta sauce; 1 (15-oz) can cannellini beans — drained, rinsed, and blended smooth with the pasta sauce; 1½ cups part-skim ricotta — for dolloping; 1 cup shredded part-skim mozzarella; ¼ cup grated Parmesan; 1 tbsp olive oil; 1 tsp Italian seasoning; 1 tsp onion powder; ½ tsp garlic powder; ¼ tsp kosher salt, plus more to taste; ¼ tsp black pepper; ½ tsp crushed red pepper flakes — optional; 1 tsp kosher salt — to draw out moisture

8 steps

Delicious, filling, & nutritious! This pasta bake makes for a wonderful dinner or tasty meal prep! It freezes well for up to 3 months and will keep in the fridge for 4 days. To reheat, cover with tinfoil and bake at 375°F x25-30min; broil for a minute or 2 for bubbly, golden cheese!

Updated at: Fri, 21 Aug 2026 14:20:18 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories426.9 kcal (21%)

Total Fat14.8 g (21%)

Carbs44.2 g (17%)

Sugars8.8 g (10%)

Protein32.4 g (65%)

Sodium845.1 mg (42%)

Fiber9.9 g (35%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Prepare the Zucchini Place the chopped zucchini in a colander and sprinkle with 1 tsp kosher salt. Toss well. Let sit for 20–30 minutes, then pat thoroughly dry with paper towels or a clean kitchen towel.

Step 2

Cook the Pasta Cook the whole wheat pasta according to the package directions, but stop 2–3 minutes before it's fully al dente. Drain and set aside.

Step 3

Prepare the Sauce Add the following to a blender or food processor: 2 jars Yo Mama's pasta sauce 2 cups cooked red lentils 1 can cannellini beans Blend until completely smooth. Set aside.

Step 4

Cook the Chicken & Onion Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 4–5 minutes, until softened. Add the garlic and cook for 30 seconds. Add the ground chicken and cook until completely cooked through, breaking it into small crumbles. Season with: Italian seasoning Onion powder Garlic powder Salt Black pepper Red pepper flakes, if using

Step 5

Cook the Zucchini Add the dried zucchini to the skillet. Cook for 5–7 minutes, stirring occasionally, until lightly browned and most of the excess moisture has cooked away. Add the spinach and cook for 1–2 minutes, until wilted.

Step 6

Combine In a very large bowl, combine: Cooked pasta Chicken and vegetable mixture Blended lentil/bean sauce Mix gently until everything is evenly coated. Do not mix in the ricotta.

Step 7

Assemble Lightly grease a 9×13-inch baking dish. Transfer the pasta mixture to the dish and spread evenly. Using a spoon, make small dollops of ricotta across the surface of the pasta. Sprinkle the mozzarella and Parmesan evenly over the top.

Step 8

Bake Bake uncovered at 375°F for 25–30 minutes, until hot and bubbling and the cheese is melted. For a more golden top, broil for 2–3 minutes at the end, watching carefully. Let the casserole rest for 10 minutes before serving.