Zucchini and Ricotta Baked Pasta
This mouthwatering zucchini and ricotta baked pasta is sure to become a family favorite. Discover how to make this irresistible dish with Savor Recipes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at savorrecipes.com.
Cooking tools:
- Microplane
- Baking dish
- Pot
- Colander
- Skillet
- Saucepan
- Mixing bowl
- Wooden spoon
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Oven
- Stove
- Aluminum foil
Ingredients
- 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
- 2 teaspoons black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 teaspoon lemon zest
- Fresh basil (about 1/4 cup)
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