Whole Wheat Pasta Bake Recipes

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WHOLE WHEAT PASTA BAKE



Whole Wheat Pasta Bake image

With a casserole this rich and saucy, it's tempting to skip the crunchy topping and dip a fork straight into the skillet. But as one taster noted: "The bread crumbs on top make this one extra special." -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

2 cups uncooked whole wheat spiral pasta
1/2 pound boneless skinless chicken breasts, cubed
3 tablespoons butter, divided
1 medium zucchini, chopped
1/4 cup chopped onion
2 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
3/4 pound process cheese (Velveeta), cubed
1/2 teaspoon Italian seasoning
TOPPING:
1 cup dry whole wheat bread crumbs
3 tablespoons butter, melted
1/2 teaspoon Italian seasoning
1/4 teaspoon salt

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm., In the same skillet, saute zucchini and onion in remaining butter. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese and Italian seasoning until cheese is melted; add chicken., Drain pasta; add to cheese mixture. Transfer to a greased 8-in. square baking dish. In a small bowl, combine the bread crumbs, butter, Italian seasoning and salt; sprinkle over top. Bake, uncovered, at 350° for 10-15 minutes or until heated through and topping is golden brown.

Nutrition Facts : Calories 849 calories, Fat 50g fat (30g saturated fat), Cholesterol 190mg cholesterol, Sodium 1582mg sodium, Carbohydrate 60g carbohydrate (12g sugars, Fiber 7g fiber), Protein 39g protein.

BAKED WHOLE WHEAT PASTA WITH SPINACH AND MOZZARELLA



Baked Whole Wheat Pasta With Spinach and Mozzarella image

A fresh, light, dish. I am sure you could use regular pasta, but the whole wheat pasta with fresh mozzarella (not pre-shredded) is really what makes this extra good. Baked with a golden brown crust and gooey cheese. Start dinner with a bowl of tomato soup (your favorite recipe) and a toasted baguette with pesto and parmesan. And then enjoy the main course.

Provided by SarasotaCook

Categories     < 60 Mins

Time 1h

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 15

3/4 lb whole wheat pasta (I prefer to use the small shells, or you could use a small penne or even a spaghetti)
1 large onion, cut in quarters and thin sliced
4 cups fresh Baby Spinach
8 ounces fresh mozzarella cheese, cut in small cubes
3 teaspoons minced garlic
2 lemons, zested
1 1/2 cups sliced almonds, toasted
1 cup chicken broth
1 cup toasted fresh breadcrumb (you could also use dried, but the fresh are really worth it, See Below for Recipe)
3 -4 tablespoons olive oil (2-3 tablespoons to garnish the pasta, 1 tablespoon to saute the vegetables)
salt
pepper (I like lots of pepper for this dish)
2 slices bread, fresh everyday bread works best
1 teaspoon olive oil
1/2 teaspoon italian seasoning

Steps:

  • Almonds -- In a medium dry saute pan on medium high heat, add the almonds and cook a couple of minutes until they get golden brown. Keep an eye of them, they do not take long.
  • Fresh Bread Crumbs -- If you are using dry bread crumbs, skip this step.
  • Chop up the bread fairly fine. Then in that same saute pan you used to toast your almonds in, bring to medium high heat and add 1 teaspoon of the olive oil. Toss in the bread crumbs, seasoning and toast until golden brown. They only take 1-2 minutes and stir often.
  • Pasta -- Cook the pasta according to package direction in salted boiling water. Drain well, return to the pot and toss with the olive oil and set to the side off the heat. As the pasta cooks, saute your vegetables.
  • Vegetables -- Once again, use that same saute pan and add 1 tablespoon of the olive oil and heat to medium medium/high heat. Add the garlic, onion and little salt and pepper and saute 2-3 minutes, then toss in the spinach and saute just a few seconds until the spinach is slightly wilted. Don't cook more than just a few seconds. Remove from the heat and stir in 1/2 of the lemon zest and 1 cup of the almonds. Add to the pasta along with the chicken broth. Check for seasoning, salt and pepper. Personally, I like to add some extra pepper.
  • Bake -- In a 13x9 or similar size baking dish, sprayed with Pam or any non-stick spray, add the remaining lemon zest. Then add 1/2 of the pasta, 1/2 the cheese; then the rest of the pasta, and the rest of the cheese. Sprinkle with the almonds, and then top with the bread crumbs and cover with foil and bake in a 375 degree oven for about 20 minutes. Remove the foil and bake another 10 minutes until the bread crumbs get golden brown.
  • Serve -- ENJOY! I like to keep it a bit healthy and serve with a bowl of tomato soup and a baguette with melted cheese.

WHOLE WHEAT PASTA



Whole Wheat Pasta image

Fresh, healthy and very delish... I sometimes make this the traditional style, and when in a hurry, I throw all the ingredients into my mixer, with the kneading hook.

Provided by Gia

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
½ teaspoon sea salt
4 eggs
2 teaspoons olive oil

Steps:

  • Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
  • Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 68.8 g, Cholesterol 186 mg, Fat 8.6 g, Fiber 6.8 g, Protein 17.3 g, SaturatedFat 2.1 g, Sodium 293.2 mg, Sugar 0.7 g

WHOLE WHEAT PASTA WITH SHRIMP AND HERBS



Whole Wheat Pasta with Shrimp and Herbs image

A flavorful shrimp and pasta dish that can be ready in only 20 minutes. Toss with Italian seasonings and parmesan and you'll have a crowd-pleasing dinner on the table in no time.

Provided by By Sarah Caron

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10

1/2 lb whole wheat penne pasta
Olive oil cooking spray
1 lb raw shrimp, peeled
Sea salt
Pepper
1 tablespoon extra virgin olive oil
1/4 cup fresh finely chopped basil leaves
1 tablespoon finely chopped Italian parsley leaves
1 tablespoon finely chopped fresh thyme leaves
1/2 cup freshly grated Parmesan cheese

Steps:

  • Cook the penne according to package directions. Drain well.
  • Meanwhile, spray large skillet with olive oil cooking spray. Heat over medium heat until hot; add the shrimp. Salt and pepper liberally. Cook, stirring frequently 5 to 7 minutes or until opaque and thoroughly cooked. Remove from heat.
  • In a large bowl, combine cooked pasta, shrimp, olive oil, basil, parsley, thyme and Parmesan cheese. Toss to combine.
  • Serve immediately.

Nutrition Facts : ServingSize 1 Serving

TURKEY BAKE WITH WHOLE WHEAT PASTA



Turkey Bake with Whole Wheat Pasta image

My husband and I LOVE pasta, but with our new diet and exercise plan, pasta is not our friend, so here's a way to make it a little easier for us to enjoy our faves!

Provided by Jessica Murfin

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h

Yield 8

Number Of Ingredients 7

1 (16 ounce) container low-fat ricotta cheese
1 (8 ounce) package shredded low-fat mozzarella cheese
2 cloves garlic, minced, or more to taste
salt and ground black pepper to taste
1 (1 pound) package whole-wheat penne pasta
1 pound ground turkey
1 (13.5 ounce) jar spaghetti sauce

Steps:

  • Preheat an oven to 300 degrees F (150 degrees C).
  • Stir the ricotta cheese, mozzarella cheese, garlic, salt, and pepper in a bowl; set aside on counter to allow to come to room temperature.
  • Bring a pot of water to a boil; cook the penne in the boiling water until cooked through yet firm to the bite, about 11 minutes. Drain and transfer to a large mixing bowl.
  • While the pasta cooks, place a skillet over medium heat. Crumble the turkey into the skillet; cook and stir until the turkey is completely browned. Drain and add to the pasta.
  • Spread 2 tablespoons of the spaghetti sauce into the bottom of a 13x9-inch baking dish; stir the rest of the spaghetti sauce into the pasta and turkey mixture. Spoon about half of the pasta mixture into the baking dish; top with the cheese mixture and spread into an even layer. Spread the remaining pasta mixture over the cheese layer. Cover with aluminum foil if desired.
  • Bake in the preheated oven until slightly brown on top, about 30 minutes.

Nutrition Facts : Calories 478 calories, Carbohydrate 49 g, Cholesterol 78.3 mg, Fat 15.5 g, Fiber 5.3 g, Protein 35.5 g, SaturatedFat 7.1 g, Sodium 498 mg, Sugar 5.7 g

EASY WHOLE WHEAT PASTA WITH ROASTED EGGPLANT AND TOMATOES



Easy Whole Wheat Pasta with Roasted Eggplant and Tomatoes image

Pasta sauce doesn't always have to be cooked on the stove. Here, onion, tomatoes, and eggplant are roasted in the oven, which gives the dish a sweeter flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 45m

Number Of Ingredients 8

1 1/2 pounds eggplant, peeled in alternating stripes and cut into 3/4-inch pieces
1 large onion, halved and cut into 1/2-inch wedges
2 pints (4 cups) cherry tomatoes
Coarse salt and ground pepper
1/4 cup olive oil
3/4 pound whole-wheat penne, (or other short, tubular pasta)
1/4 cup sliced, pitted Kalamata or oil-cured black olives
1/2 cup finely grated Parmesan cheese, plus more for serving

Steps:

  • Preheat oven to 450 degrees. In a medium (11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
  • Add roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately, sprinkled with more cheese.

Nutrition Facts : Calories 370 g, Fat 14 g, Protein 13 g

WHOLE WHEAT PASTA AND ZUCCHINI BAKE



Whole Wheat Pasta and Zucchini Bake image

This can easily be put together the night before, and then baked day of serving. Great for a pot luck dinners, and hectic days.

Provided by MellyBelly

Categories     Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (12 ounce) jar your favorite pasta sauce
1 1/2 cups of kraft shredded mozzarella cheese
1 1/2 cups kraft shredded Italian cheese blend
1/2 cup parmesan cheese
1/2 cup pecorino romano cheese
1 lb of your favorite whole wheat pasta (we prefer rotini)
1 zucchini (Sliced into 1/2 inch rounds)
2 cups Italian seasoned breadcrumbs
1 tablespoon italian seasoning
1 teaspoon garlic powder
2 egg whites (Lightly Beaten)
1/3 cup extra virgin olive oil

Steps:

  • Heat Olive Oil in a skillet on medium heat.
  • Mix Bread Crumbs, Italian Seasoning, and Garlic Powder together in a dish.
  • Take Zucchini and dip into Egg Whites, coating both sides, then into Bread Crumb Mixture.
  • Place Coated Zucchini in skillet, and let brown on both sides.
  • When Zucchini is done place on Paper Towels to soak up extra oil.
  • Cook pasta per directions on box.
  • Mix the four cheeses together in a seperate bowl.
  • In a greased 6x6 baking dish place a layer of zucchini slices, pour 1/3 cup of the pasta sauce over slices evenly and coat with a handful of the cheese blend.
  • Then place drained pasta on top, and add another 1/3 cup of pasta sauce, and another handful of cheese.
  • You will then place the remaining Zucchini, sauce, and cheese as the top (and final) layer.
  • Cover with Tin foil, and bake at 350 degrees for 35-45 minutes.

Nutrition Facts : Calories 698, Fat 25.3, SaturatedFat 7.7, Cholesterol 29.9, Sodium 1307.3, Carbohydrate 93.3, Fiber 2.6, Sugar 8.4, Protein 29

WHOLE-WHEAT PASTA WITH KALE



Whole-Wheat Pasta with Kale image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 7

4 slices bacon (2 ounces), cut into 1/2-inch strips
3 garlic
1 bunch kale (1 pound), thick stems trimmed, leaves coarsely chopped
Coarse salt and freshly ground pepper
2 cups reduced-sodium canned chicken broth
1 pound whole-wheat spaghetti
1/2 cup coarsely grated fontina cheese, plus more for serving

Steps:

  • Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain, reserving fat in skillet.
  • Cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. Add half the kale; cook, tossing until just wilted, 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing until all the kale has wilted, 2 minutes. Add chicken broth, and simmer until kale is tender, about 10 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup cooking water. Return pasta to pot. Add kale and fontina; toss to combine. Season with salt and pepper. Add reserved cooking water as desired. Divide pasta among plates; top with more cheese and reserved bacon.

Nutrition Facts : Calories 399 g, Fat 11 g, Protein 17 g

WHOLE WHEAT PASTA WITH LEMON KALE CHICKEN RECIPE BY TASTY



Whole Wheat Pasta With Lemon Kale Chicken Recipe by Tasty image

Here's what you need: whole wheat spaghetti, boneless, skinless chicken breast, extra virgin olive oil, garlic, red pepper flakes, curly kale, lemon zest, lemon juice, kosher salt, ground black pepper

Provided by Marie Telling

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

4 oz whole wheat spaghetti
1 boneless, skinless chicken breast, cubed
5 tablespoons extra virgin olive oil
2 cloves garlic, minced
¼ teaspoon red pepper flakes
2 cups curly kale, chopped, ribs removed
1 lemon lemon zest
1 tablespoon lemon juice
kosher salt, to taste
ground black pepper, to taste

Steps:

  • Boil salted water and cook the pasta for 1 minute less than the time indicated on the package. When the pasta is finished cooking, reserve ¼ cup (60 ml) of pasta water.
  • Meanwhile, heat two tablespoons of olive oil in a cast-iron skillet. Season cubed chicken with salt and pepper, add it to the skillet, and brown it on each side. Once cooked through - about 2 to 4 minutes - remove from skillet and reserve.
  • Heat remaining three tablespoons of olive oil in skillet and add garlic and red pepper flakes. Cook until fragrant, about 1 minutes.
  • Add kale, lemon zest, lemon juice, salt, and reserved pasta water. Cook until kale is tender, about 3 minutes.
  • Add cooked chicken, and pasta. Stir to coat, and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 743 calories, Carbohydrate 65 grams, Fat 39 grams, Fiber 10 grams, Protein 39 grams, Sugar 7 grams

WHOLE-WHEAT CHOCOLATE CHIP LOAF CAKE



Whole-Wheat Chocolate Chip Loaf Cake image

Nutty whole-wheat flour and semisweet chocolate are a winning pair in this easy-to-make one-bowl loaf cake. Whole-wheat flour gives this cake depth and a nubbly texture that is tastier than that of your average all-purpose flour, and semisweet chocolate makes it a special treat. You can use whatever type of chocolate chips you prefer, and chopped chocolate works, too, if that's what you have on hand. You can also use a greater proportion of whole-wheat flour if you like - up to about 1 cup/128 grams of the total 1½ cups flour works well - but the cake will be a bit more dense. It will still be delicious, but it will have a slightly different texture.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 1h10m

Yield 1 loaf (about 8 servings)

Number Of Ingredients 13

1/4 cup/56 grams unsalted butter, melted, plus more for the pan
2 large eggs
3/4 cup/150 grams light brown sugar
1 cup/235 grams sour cream
1/4 cup/60 milliliters neutral oil
1 teaspoon vanilla extract
3/4 teaspoon kosher salt (Diamond Crystal) or ½ teaspoon fine salt, plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup/128 grams all-purpose flour
1/2 cup/64 grams whole-wheat flour
1 cup/170 grams semisweet chocolate chips
1 teaspoon turbinado sugar or granulated sugar, to finish

Steps:

  • Heat oven to 350 degrees and butter a light-colored metal 9-by-5-by-3-inch loaf pan. Line the pan with a strip of parchment paper that hangs over the two long sides.
  • In a large bowl, vigorously whisk eggs and brown sugar until light and smooth, about 30 seconds.
  • Add the sour cream, melted butter, oil, vanilla extract and salt, and whisk until smooth. Whisk in the baking powder and baking soda.
  • Add both flours and all but one 1 heaping tablespoon of the chocolate chips. Stir with a rubber spatula until combined and no streaks of flour remain.
  • Spoon the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips, 1 teaspoon of granulated or turbinado sugar and a sprinkle of salt. Bake until golden and puffed, and a tester inserted into the center comes out clean or with a bit of melted chocolate, 50 to 60 minutes.
  • Carefully run a thin knife or offset spatula around the edges of the pan not protected by the parchment paper. Set the pan on a rack to cool for about 15 minutes. Then, use the parchment paper to lift the cake out of the pan and set it back on the rack to cool completely. Keep leftovers loosely covered at room temperature for up to 3 days.

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From bbcgoodfood.com


WHOLE WHEAT PENNE WITH MUSHROOMS, SPINACH, AND TOMATOES
2018-03-02 Cook your pasta in a pot of salted water, according to the package directions, while you proceed with the rest of the recipe. Heat the oil in a large skillet. When the oil is hot, add the garlic and shallot and cook 2-3 minutes, until the shallot is soft and translucent. Add the wine and allow it to simmer about 2 minutes.
From happyhealthymama.com


WHOLE WHEAT PENNE PASTA W/TURKEY SAUSAGE RECIPE - FOOD NEWS
Turkey Bake with Whole Wheat Pasta Recipe. Add garlic and sauté additional 30 seconds. Add sausage and cook until browned, about 10 minutes. Once browned, add reserved pasta cooking water and use a wooden spoon to break up the tasty bits from the bottom of the pan. Add pepper and sauté another 4-5 minutes. Add mushrooms and spinach then cook ...
From foodnewsnews.com


HOMEMADE WHOLE WHEAT PASTA - JOYFOODSUNSHINE
2017-10-27 Put all-purpose flour, whole wheat flour & salt into the container of your food processor fitted with an “S” blade. Pulse to combined. Add eggs, olive oil and water and process until the mixture just starts to form a ball. Dump dough onto a floured surface and knead until it is firm and not sticky (about 4-5 minutes).
From joyfoodsunshine.com


3 INGREDIENT HOMEMADE WHOLE WHEAT PASTA - BIGGER BOLDER BAKING
2019-02-21 Instructions. In a large bowl mix together the whole wheat flour and all-purpose flour until evenly combined. Place the flour mixture in a mound on a large, flat surface. Make a well in the center of the flour. Crack all 4 large eggs into the center of the mound of flour.
From biggerbolderbaking.com


SKINNY CHEESY PASTA BAKE - YUMMY HEALTHY EASY
2017-06-19 Preheat oven to 350 degrees. Lightly spray bottom of a 9x13-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, about 8 minutes. Drain. Heat a large skillet over medium heat; cook and stir onion and carrot until onion is translucent and carrot is crisp-tender.
From yummyhealthyeasy.com


HEALTHY MUSHROOM ALFREDO PASTA BAKE RECIPE - PINCH OF YUM
2014-11-07 Preheat the oven to 400 degrees. Heat the 3 tablespoons butter in a very large skillet. Add the mushrooms and saute until golden brown. Toss the cooked pasta, cauliflower sauce, and mushrooms together. Add the remaining cup of broth to help the consistency stay saucy. Transfer to a deep 9×13 baking dish.
From pinchofyum.com


THE BEST WHOLE WHEAT PASTA – A COUPLE COOKS
2017-04-28 Instructions. In the bowl of your stand mixer, combine the whole wheat flour, white flour, and kosher salt and stir loosely to combine. Add the olive oil and eggs and stir until a loose dough forms. Attach the dough hook to your stand mixer and knead the dough on low speed for 5-6 minutes until a smooth ball forms.
From acouplecooks.com


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