Do you ever want a huge serving of pasta, but not the whole serving of guilt that comes with it? Yeah, me too. While I like zucchini noodles, they just don’t have the same charisma that pasta does. That’s why sometimes I make a compromise and make a bit of both, thus tricking my brain into believing that I’m eating all straight-up pasta. And you know what? It actually works!
This half-and-half pasta zucchini noodle mozzarella bake tastes so great because it showcases the wonderful saucy, cheesy pasta that makes pasta bakes so craveable, but it also has the added color and texture of veggies. Perfect combo, and way less guilt.
8 oz. pasta
1 Tbsp. olive oil
2-3 zucchini, spiralized
1 ½ c. marinara sauce
1 ½ c. mozzarella, shredded
¼ c. Parmesan, shredded
Salt and pepper to taste
Preheat the oven to 400 degrees.
Cook pasta according to package directions and drain. Heat the zucchini noodles quickly in a skillet over medium high heat with a little olive oil. Allow the noodles to cook until tender, but not soggy. Season with salt and pepper.
Combine the pasta and zucchini noodles in a large baking dish. Add the marinara sauce and ½ cup mozzarella and stir to combine completely. Top with the rest of the mozzarella and Parmesan cheese.
Bake uncovered for 15 minutes, or until cheese is melted, bubbly, and golden.