Low-Fat Pasta Casserole Recipe

This low fat pasta casserole is warm, cheesy, and oh-so-satisfying—without weighing you down. It’s made with hearty whole wheat pasta, a mix of colorful vegetables, and a creamy tomato sauce that’s completely free of heavy cream or butter. At just 5 grams of fat per serving, it’s a perfect option for anyone craving comfort food that fits into a low-fat, high-fiber, or plant-forward meal plan.

About This Recipe

You get tender pasta in a velvety, tangy tomato sauce, balanced with sweet roasted vegetables and a cheesy, golden top. Every bite feels indulgent, yet it’s light on fat and packed with nutrients. This casserole is all about feel-good flavor.

It’s great for meal prep, weeknight dinners, or whenever you want something cozy and fuss-free. You can easily tweak it to fit what’s in your fridge, and it’s a fantastic way to sneak in extra veggies without even noticing.

Why This Recipe Belongs in Your Diet

This recipe relies on nonfat Greek yogurt and low-fat mozzarella to create a creamy texture without adding saturated fat. Paired with whole wheat pasta and vegetables, it’s balanced in carbs, fiber, and protein, helping you stay full and satisfied.

What You’ll Need (Ingredients)

We’re using pantry staples and colorful vegetables to build a hearty, flavorful casserole that’s as good for your body as it is for your taste buds.

• 2 cups cooked whole wheat pasta (penne or fusilli): High in fiber and holds up well in baking.
• 1 cup zucchini, chopped: Adds moisture and a mild sweetness.
• 1 cup red bell pepper, diced: Brings color and a touch of natural sweetness.
• 1/2 cup onion, diced: Adds savory depth.
• 1 teaspoon Italian seasoning: Gives that classic herby flavor.
• 1/4 teaspoon black pepper: Just a little to balance the dish.
• 1/2 teaspoon salt: To enhance the flavors.
• 1 (15 oz) can tomato sauce (no added sugar): A simple, tangy base with fewer calories.
• 1 tablespoon tomato paste: Boosts the richness of the sauce.
• 1/2 cup plain nonfat Greek yogurt: Makes the sauce creamy and adds protein without fat.
• 1/2 cup low-fat shredded mozzarella cheese: Melts into a gooey, golden topping.
• Cooking spray: Keeps the casserole from sticking without adding fat.

How to Make Low-Fat Pasta Casserole

1. Preheat oven to 375°F (190°C). Spray an 8×8-inch baking dish with cooking spray.
2. Sauté the veggies: In a skillet over medium heat, cook onion, zucchini, and red bell pepper for 5–6 minutes until softened. Add Italian seasoning, salt, and pepper.
3. Stir in tomato sauce and tomato paste, bring to a simmer for 2–3 minutes.
4. Remove from heat and stir in the Greek yogurt until smooth.
5. Add the cooked pasta and toss everything together.
6. Transfer to baking dish and spread evenly. Top with shredded mozzarella.
7. Bake uncovered for 20–25 minutes until bubbly and golden. Let cool slightly before serving.

Recipe Tips and Variations

• Add spinach or kale for extra greens—stir them in with the sauce.
• Try low-fat ricotta in place of Greek yogurt for a different flavor.
• Make it spicy with crushed red pepper flakes or a dash of hot sauce.
• Use chickpea or lentil pasta for a gluten-free, protein-boosted version.

How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze individual portions for up to 2 months. Reheat in the oven or microwave until heated through.

Nutrition Facts

• Serving Size: 1 cup
• Calories: 270 kcal
• Fat: 5 g
• Carbohydrates: 33 g
• Protein: 17 g
• Sodium: 390 mg

Try More Recipes:

• Low-Fat Hamburger Casserole Recipe
• Low-Fat Ham Casserole Recipe
• Low-Fat Ground Beef Casserole Recipe