This Zucchini and Ricotta Baked Pasta is a delightful blend of creamy ricotta, mozzarella, and Italian blend cheeses combined with tender rigatoni and sautéed zucchini. The dish is layered with a flavorful tomato sauce, infused with garlic, basil, and a hint of red wine, then baked to perfection. This hearty, comforting meal is perfect for family dinners and offers a delicious way to incorporate more veggies into your pasta night.
1 pound rigatoni pasta
1 tablespoon olive oil
3 cups zucchini, cut into bite size pieces
2 tablespoons olive oil
5 cloves garlic, peeled (leave whole)
1 (28 ounce) can of crushed tomatoes
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon basil, dried
1/4 cup red wine, optional
1 pound whole milk ricotta (equal to about 2 cups)
2 1/2 cup mozzarella cheese, divided
1/2 cup Italian blend cheese
1 egg
1 teaspoon kosher salt
2 teaspoon black pepper
1/4 tsp red pepper flakes (optional)
1 teaspoon lemon zest
Fresh basil (about 1/4 cup)
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