Description
Hearty zucchini & ricotta pasta bake combines Mediterranean flavors with comforting pasta layers. Rich cheese and garden-fresh vegetables create a satisfying meal perfect for family dinners.
Ingredients
Scale
- 15 oz (425 g) ricotta cheese
- 1 cup shredded mozzarella cheese
- 8 oz (226 g) penne pasta
- 2–3 cups cubed zucchini
- ⅓ cup fresh grated Parmesan cheese
- 3 cloves minced garlic
- 1 diced red bell pepper
- ⅓ cup diced red onion
- 2 tablespoons butter (plus more for greasing the pan)
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 tablespoon olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon grated lemon zest
- sea kosher salt and fresh black pepper
Instructions
- Pasta Preparation: Boil salted water and cook pasta to al dente. Drain and lightly coat with olive oil to prevent sticking.
- Oven Setup: Heat oven to 400°F (200°C) and butter a 9×9-inch baking dish thoroughly.
- Vegetable Sauté: In a skillet, heat olive oil and sauté onions, bell peppers, and garlic with salt and pepper until vegetables soften and become translucent.
- Roux Creation: Add butter and flour to the vegetable mixture, whisking continuously to form a smooth base without lumps.
- Sauce Development: Slowly pour whole milk into the roux, stirring to create a velvety sauce. Simmer until the mixture thickens and coats a spoon.
- Flavor Enhancement: Remove from heat and blend in Italian seasoning, Parmesan, salt, black pepper, and lemon zest until well incorporated.
- Pasta Assembly: Combine cooked pasta, sauce, ricotta, mozzarella, and zucchini in a large bowl, ensuring even distribution of ingredients.
- Baking Process: Transfer mixture to the prepared dish, spreading evenly and dotting with remaining ricotta. Bake for 20-25 minutes until golden and crispy at the edges.
- Finishing Touch: Remove from oven, let rest for 5 minutes. Sprinkle with additional Parmesan and fresh herbs before serving warm.
Notes
- Pasta Perfection: Cook pasta just until al dente to maintain a slight bite and prevent mushiness during baking.
- Roux Mastery: Whisk flour and butter carefully to eliminate lumps, creating a smooth base for the creamy sauce that ensures silky texture.
- Zucchini Tip: Slice zucchini thinly to help it cook evenly and integrate seamlessly into the pasta without releasing excess moisture.
- Cheese Distribution: Dollop ricotta randomly across the top for unexpected creamy pockets and a rustic, artisanal presentation that delights every bite.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 362
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 50 mg