Creamy Zucchini and Spinach Pasta Bake - Kraft Recipes Top
Comida Kraft
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Creamy Zucchini and Spinach Pasta Bake

Prep Time
Total Time

12 servings, about 1 cup each

Enjoy Italian fare at home with our Creamy Zucchini and Spinach Pasta Bake! You'll love the taste of this spinach pasta bake and how easy it is to make.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, cook and stir onions in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add zucchini and mushrooms; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add half the spinach; cook 2 to 3 min. or just until wilted. Repeat with remaining spinach. Remove from heat.
  • Drain pasta. Add to vegetable mixture in skillet along with the pasta sauce, ricotta, Italian seasoning and 1 cup mozzarella; mix lightly.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.
  • Bake 20 to 25 min. or until casserole is heated through and mozzarella is melted.

Special Equipment Needed


Prepare using penne pasta.

Special Extra

Garnish with chopped fresh basil before serving.


  • 12 servings, about 1 cup each

Nutritional Information

Serving Size 12 servings, about 1 cup each
Calories 230
Total fat 10g
Saturated fat 5g
Cholesterol 30mg
Sodium 320mg
Carbohydrate 24g
Dietary fiber 2g
Sugars 5g
Protein 13g
% Daily Value
Vitamin A 35 %DV
Vitamin C 15 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Delicious Made this for dinner tonight. Used 3 zucchini, as that is what I had picked from my garden and instead of using 1 cup of sliced mushrooms, I just thru in the entire package. It was probably just another half cup or so, anyway. Otherwise, followed the recipe as given. It came out absolutely delicious!!! Will definitely be saving this recipe....
Date published: 2018-08-20
Rated 5 out of 5 by from Very tasty and super easy! Made exactly as stated and came out great. Easy vegetarian dinner!
Date published: 2017-08-19
Rated 5 out of 5 by from Awesome There is no doubt about this one, it's a keeper. I have a tendency to shake a bit more red pepper flakes and love it. The one thing I add is a piece of grilled chicken breast, cut into small cubes for just that added flavor, but with or without this is a winner.
Date published: 2017-11-02
Rated 5 out of 5 by from Great casserole! Very good casserole for a meatless dinner! I did increase the Italian seasoning to 1 and a half teaspoons and used the whole 8 oz package of mushrooms. Because of previous experience with cheesy casseroles, I didn't add the ricotta or mozzarella until after I put the rest of the ingredients in the casserole dish, and then gently stirred in the cheeses. This one's a keeper.
Date published: 2018-09-07
Rated 5 out of 5 by from zucchini and spinach pasta bake made this last night. adapted it to gluten free, by using gluten free pasta. did add 1 lb of sweet Italian sausage, which my family approved.
Date published: 2018-10-02
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