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Layered Zucchini Pasta Bake


Ya’ll know that I am a HUGE fan of meal prepping and making all of our family’s food on Monday evenings! My husband is on Finn-watch and in a few hours I’ve got veggies cleaned and prepped, a few dishes in the oven, and salads prepared for the week. I’m busy like you, and I also get lazy when it comes to meals during the day. If I don’t have healthy meals prepared, I’m either going to skip meals or go all day without eating a damn vegetable.

Here’s a dish I whipped up this week that you may enjoy :::

6 cups spinach

1 red pepper

2 medium zucchini

½ package vegan meatballs

1 box rigatonni or kid-friendly pasta

1 jar of marinara sauce

1 cup shredded cheese

Prepare pasta. -

Chop 2 medium zucchini and pepper into bite-sized amounts.

and set aside a large bowl of vegan meatballs or veggie crumbles (defrost if necessary)

When your pasta is fully cooked, reserve half of it for the kiddo.

Layer sauce, 2 cups of spinach, pasta, and meatballs. Repeat until your casserole dish (or dishes) are full and top with cheese. Bake at 375 for 25 minutes or until golden brown on top.

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