Baked Tuscan Pasta

By • February 24, 2015 0 Comments

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Author Notes:
Casseroles, like this baked pasta, are great make ahead choices. You can prepare this recipe through step 3, cover with plastic wrap and refrigerate overnight. When you're ready for a fresh, delicious dinner, just remove the plastic wrap and put the dish in the oven. This recipe was written by the Healthline Editorial Team:


Serves 6

  • 8 ounces uncooked penne pasta
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 cup tomato sauce
  • 1/2 pound zucchini, diced
  • 1/4 cup chopped kalamata olives, divided
  • 1 tablespoon tomato paste
  • 1 teaspoon minced garlic
  • 1 tablespoon Italian-seasoned breadcrumbs
  • vegetable cooking spray
  1. Preheat oven to 350°F. Coat 2-quart baking dish with vegetable cooking spray.
  2. Cook pasta according to package directions; drain, rinsing under cold water, and set aside.
  3. In a large saucepan over medium-high heat, stir together chickpeas and next 7 ingredients; bring to a boil, reduce heat and simmer 5 minutes, or until sauce begins to thicken, stirring occasionally. Combine pasta and zucchini mixture into ziti. Pour into prepared dish and sprinkle with breadcrumbs.
  4. Lightly spray breadcrumbs with cooking spray. Bake until pasta is heated through and bubbly and breadcrumbs are golden brown, about 30 minutes.

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