Tomato and Ricotta ZENB Spaghetti Bake


PREP TIME 15 minutes

COOK TIME 50 minutes

TOTAL TIME 65 minutes

Nutrition Facts


Serving Size: 480g
Servings: 4

Calories: 440

Amount per Serving*% Daily Value
Total Fat17g22%
Saturated Fat4.5g23%
Trans Fat0g
Dietary Fiber13g46%
Total Sugar11g
Vitamin A 15%
Vitamin C 10%
Vitamin D 0mcg 0%
Calcium 279mg 20%
Iron 4mg 20%
Potassium 1241mg 25%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


ZENB Pasta Variety

Everyone needs an baked ZENB Spaghetti recipe that will make your toes curl in your favorite warm socks. Dish this up for a hearty bite that is low in calories.


  • 8 ounces ZENB Spaghetti Pasta made from 100% Yellow Peas, uncooked
  • 2 teaspoons olive oil
  • 1 small eggplant, cut into 1-inch pieces (about 4 cups)
  • 2 cups cherry tomatoes, halved
  • 1 small shallot, thinly sliced
  • 2 cups no sugar added jarred tomato sauce
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup part-skim ricotta cheese
  • 1/2 lemon, juiced
  • 1/8 teaspoon salt
  • 2 tablespoons chopped fresh basil



Preheat oven to 400°F. Cook ZENB Pasta as directed on package. Reserve 1/2 cup pasta cooking water; drain.


Heat oil in large skillet on medium-high heat. Add eggplant; cook 3-4 minutes, stirring occasionally, until well-browned. Stir in tomatoes and shallots; cook 1-3 minutes until tomatoes burst. Stir in sauce, pasta and reserved pasta water. Cook 1-3 minutes, or until heated through. Spoon mixture into greased 13x9-inch baking dish. Sprinkle with Parmesan.


Bake; 20-30 minutes, or until cheese is melted, brown and bubbly. Combine ricotta, lemon juice and salt in medium bowl. Drop spoonfuls of ricotta mixture over pasta and sprinkle with basil.

Tasty Tips

Drizzle with truffle oil before serving for an ultra-decadent dish.

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