No-Boil Baked Pasta with Zucchini & Pesto Cream
This no-boil baked pasta with zucchini and pesto cream is an easy high-protein dinner made with pantry staples, creamy pesto sauce, zucchini, and melted cheese. Everything bakes together in one dish for the ultimate lazy girl comfort meal.
Ingredients
- 1 cup high protein pasta
- ½ medium zucchini, chopped
- 1 clove garlic, minced
- ½ cup vegetable broth
- 2 tbsp pesto
- 2 tbsp greek yogurt
- ¼ cup shredded mozzarella
Instructions
- Preheat oven to 375°F.
- Add pasta, zucchini, garlic, veggie broth, pesto, Greek yogurt, cheese, and optional greens to a small baking dish. Stir well to combine.
- Cover tightly with foil and bake for 25–30 minutes until pasta is tender.
- Remove foil and broil for 2–4 minutes for a golden cheesy top if desired.
- Let cool slightly and top with fresh basil, parmesan, or chili flakes before serving.
Notes
- Make sure the baking dish is tightly covered with foil so the pasta cooks properly and stays creamy.
- Different high-protein pastas absorb liquid differently, so you may need an extra splash of broth if the pasta looks dry.
- Frozen zucchini or spinach work great for an even easier “lazy girl” version.
- Greek yogurt adds creaminess and extra protein, while cashew cream keeps it dairy free.
- Broiling at the end gives the top a golden, bubbly finish that makes it feel extra cozy.
- Leftovers reheat really well for lunch the next day.
- Top with fresh basil, chili flakes, or extra parmesan before serving for even more flavor.
Calories: 468kcal, Carbohydrates: 54g, Protein: 20g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 26mg, Sodium: 949mg, Potassium: 465mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1242IU, Vitamin C: 18mg, Calcium: 257mg, Iron: 2mg