Zucchini and Ricotta Baked Pasta | Savor Recipes

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)