Easy protein vegetarian pasta bake

creamy, light, high-protein
icon 40 min
Fitness Nudelauflauf vegetarisch © foodspring
If you think that pasta bakes are off-limits to anyone who eats health-conscious, think again! Make the right decision when it comes to your pasta, and you won’t be putting any empty calories into your body. Our high-protein vegetarian pasta bake only features ingredients which we know won’t lead you astray from your goals. Go on, spoon yourself a plateful of this temptingly creamy pasta. It’ll make you and your muscles happy!


2 Persons

  • 180 g
    Protein Pasta
  • 0.5
  • 60 g
  • 1 tbsp
    olive oil
  • 250 g
    tomato puree
  • 50 ml
  • 100 g
    ricotta (40-45% fat)


  • 1

    Preheat the oven to 200° C (convection and broiler).

  • 2

    Peel and dice the onion and carrot.

  • 3

    Heat the olive oil in a pot on medium heat. Add the cubed vegetables and saute for 5 minutes.

  • 4

    Add the tomato puree, water, and a handful of basil leaves to the pot. Stir everything and simmer for 15 minutes.

  • 5

    Meanwhile, put the water for the pasta in another pot to boil.

  • 6

    Salt the water generously. Add the pasta and cook for 7 minutes, until al dente.

  • 7

    Drain the pasta and add it to the pot with the tomato sauce. Add the ricotta and stir until well mixed. Season with salt to taste.

  • 8

    Transfer the pasta mix to a casserole dish. Put into the highest rack of the oven at 200° C (convection and broiler) for 10 minutes.

  • 9

    Remove the vegetarian pasta bake from the oven, garnish with a few more basil leaves, and serve.

  • 1
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Recipe Overview

Total time
40 min

Nutritional value, per portion

507 kcal