Primavera Bake

Sarah Kaminski
Print Recipe
Cook Time 20 mins
Servings 2


What You’ll Need:

  • 2 c dried brown rice chickpea or quinoa pasta
  • 1 zucchini quartered & sliced
  • 1 broccoli crown chopped
  • 2 Tbsp olive oil
  • Salt & pepper to taste
  • 12 ounce jar marinara sauce
  • 6-7 oz about half 15oz container full fat ricotta cheese
  • 2-3 oz Parmesan cheese shredded
  • OPTIONAL: crushed red pepper


  • Preheat oven to 350*
  • Bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions.
  • While pasta cooks, heat olive oil in a large skillet. Add broccoli & zucchini. Top with salt & pepper to taste & sauté for about 5 minutes, or until broccoli turns bright green and zucchini is tender.
  • Drain cooked pasta & transfer cooked pasta to a medium baking dish. Top with cooked veggies, red sauce, ricotta. Sprinkle with Parmesan & crushed red pepper if desired.
  • Pop into oven for 8 minutes. Then, dive in!
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