1 pound rigatoni pasta, cooked to al dente (according to package directions)
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 4 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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