Ingredients
Before you dive into cooking, it’s essential to gather all your ingredients. Here’s what you’ll need to create this scrumptious vegetarian zucchini and ricotta pasta bake:
Main Ingredients:
- Zucchini (2 medium-sized)
- Pasta (about 250g of penne, fusilli, or rigatoni)
- Ricotta cheese (1 cup)
- Mozzarella cheese (1 cup, shredded)
- Parmesan cheese (1/4 cup, grated)
- Olive oil (for sautéing)
- Garlic (2 cloves, minced)
- Fresh basil (optional, for garnish)
For the Sauce:
- Tomato passata or crushed tomatoes (2 cups)
- Onion (1 medium, finely chopped)
- Dried oregano (1 tsp)
- Salt and pepper (to taste)
- A pinch of chili flakes (optional for a little heat)
For the Topping:
- Breadcrumbs (1/2 cup, for that crispy topping)
- More mozzarella (optional, to top for extra cheesiness)
Step-by-Step Instructions to Make Zucchini and Ricotta Pasta Bake
1. Preparing the Zucchini
Zucchini is a key ingredient in this recipe, and you want to make sure it’s prepared just right. Start by washing and slicing the zucchini into thin rounds. Sautéing it will bring out its natural sweetness and give it the right texture to complement the pasta and cheese.
- Heat a tablespoon of olive oil in a large skillet over medium heat.
- Add the zucchini slices and cook them for about 4-5 minutes, turning occasionally until they soften and get a little color.
- Season with salt, pepper, and a pinch of oregano for extra flavor.
You can also roast the zucchini if you prefer, as it caramelizes beautifully and enhances the flavor further. Just drizzle with a little olive oil, season, and pop them into the oven at 400°F (200°C) for 10-12 minutes.
2. Cooking the Pasta
While the zucchini is sautéing or roasting, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. You want the pasta to be al dente because it will continue cooking while baking in the oven. Drain the pasta, saving about a cup of pasta water in case the sauce needs thinning.
3. Making the Tomato Sauce
In the same pan used for the zucchini (you can wipe it down if needed), heat some more olive oil over medium heat. Add the finely chopped onion and sauté for about 3 minutes until soft and translucent. Then, add the minced garlic and sauté for another minute, ensuring it doesn’t burn.
- Pour in the tomato passata or crushed tomatoes and bring the mixture to a simmer.
- Season with salt, pepper, oregano, and chili flakes if you like a little spice.
- Let the sauce simmer for 10 minutes, stirring occasionally.
Once the sauce is cooked, add your sautéed zucchini into the mix and stir it through. This will ensure the zucchini gets coated in the flavorful tomato sauce.
4. Combining Pasta, Sauce, and Ricotta
Now, it’s time for the magic to happen! In a large mixing bowl, combine the cooked pasta, zucchini-tomato sauce, and ricotta cheese. Stir until the pasta is well-coated and the ricotta is distributed throughout. The ricotta adds that lovely creamy texture to balance out the tangy tomato sauce.
At this point, you can taste the mixture and adjust the seasoning. If it needs more salt or pepper, add it! If the sauce feels a bit thick, you can add a splash of the reserved pasta water to thin it out.
5. Assembling the Pasta Bake
Once everything is mixed together, transfer the pasta mixture into a greased baking dish. Spread it out evenly and sprinkle the top with shredded mozzarella cheese and breadcrumbs for a crunchy, cheesy topping.
The breadcrumbs will create a beautiful golden crust as it bakes, adding texture to the dish. The cheese will melt and become bubbly, forming a delicious, crispy layer on top.
6. Baking Time!
Preheat your oven to 375°F (190°C). Place the assembled pasta bake in the oven and bake for about 20-25 minutes, or until the top is golden and crispy. You can broil it for an additional 2-3 minutes at the end if you want an extra crispy top.
Once done, let it cool for a few minutes before serving. This will allow the flavors to meld together and make it easier to slice. Garnish with fresh basil for a pop of color and a burst of freshness.
Conclusion
This vegetarian zucchini and ricotta pasta bake is the perfect comfort food for any day of the week. It’s rich in flavor, full of nutrients, and incredibly easy to prepare. Whether you’re looking for a new family favorite or want to add a vegetarian dish to your meal rotation, this pasta bake will not disappoint.
So, what are you waiting for? Grab your ingredients, preheat the oven, and get ready to enjoy the most comforting pasta dish ever. Happy cooking!
