Light Yet Comforting Baked Zucchini and Ricotta Pasta Casserole
Indulge in a light yet satisfying Baked Zucchini and Ricotta Pasta Casserole That Feels Light But Comforting. This dish blends tender zucchini with creamy ricotta and melty mozzarella for a symphony of flavors and textures that warms the heart.
Servings 4 servings
Calories 350kcal
Ingredients
- 8 oz rigatoni pasta
- 2 medium zucchinis sliced
- 15 oz ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil chopped
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 tsp red pepper flakes optional
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine the ricotta cheese, half of the mozzarella, half of the Parmesan, garlic powder, basil, salt, pepper, and red pepper flakes (if using). Mix until well combined.
- Gently fold in the cooked rigatoni and sliced zucchini, ensuring everything is coated evenly.
- Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it sit for 5 minutes before serving. Garnish with additional basil if desired.
Notes
For best results, allow the casserole to cool slightly before serving. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave.