Mild Pasta Bake with Tomato Ricotta Sauce for Pregnancy

This mild pasta bake is a wonderful comfort food for your pregnancy. The creamy tomato and ricotta sauce is gentle on the stomach and provides you with valuable energy for the day. The dish is also incredibly easy to prepare in advance and warms you nicely from the inside.

Ingredients for 2 to 3 portions

• 250 g pasta (such as penne, whole wheat is a great option)
• 1 small zucchini
• 400 g chopped tomatoes (canned)
• 200 g ricotta cheese (made from pasteurized milk)
• 1 tablespoon olive oil
• A pinch of salt and mild herbs like basil or oregano
• 100 g grated cheese (such as mild gouda or mozzarella, pasteurized)

Preparation

1. Preheat your oven to 200 degrees Celsius (about 400 degrees Fahrenheit).
2. Cook the pasta in lightly salted water until almost done and drain it.
3. Wash the zucchini and cut the vegetable into small cubes.
4. Mix the chopped tomatoes, ricotta, olive oil, and herbs in a bowl to create a creamy sauce.
5. Place the pasta, zucchini cubes, and sauce into a baking dish and mix everything well.
6. Sprinkle the grated cheese on top and bake the dish in the oven for about 20 minutes.

Good to know

This pasta bake tastes fantastic the next day. You can simply store the leftovers in the refrigerator and reheat them gently when needed. If you are in the mood for more vegetables, small broccoli florets make a wonderful addition to this meal.

When things are hard

Tomatoes can sometimes be uncomfortable if you are experiencing heartburn. In this case, you can easily replace the chopped tomatoes with pureed carrots or a little mild vegetable broth. This keeps the dish wonderfully creamy and makes it even gentler on your stomach.

Note

For any health concerns or questions about nutrition during pregnancy, it is always best to consult your obstetrician, gynecologist, or midwife.