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Pasta casserole with zucchini and tomatoes

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Ingredients for 6 servings:

  • 400g penne
  • 750 g zucchini
  • 2 tomatoes
  • 2 garlic cloves
  • 300 g ricotta
  • 300 g whipped cream
  • 300 ml milk
  • 4 m.-sized eggs
  • some salt and pepper from the mill
  • 150 g mountain cheese, grated
  • some fat for the mold
  • some basil, if desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian

Cook the pasta in plenty of boiling salted water until al dente, drain, rinse, and drain well. Preheat the oven to 175°C (350°F). Grease a baking dish. Wash, trim, and slice the zucchini and tomatoes. Peel the garlic and press it through a press. Mix the ricotta with the cream, milk, garlic, and eggs and season with salt and pepper. Mix the pasta with the zucchini and tomatoes and pour into the dish. Pour the egg mixture over the pasta and sprinkle with the grated cheese. Bake in the preheated oven for 20 to 30 minutes. Serve garnished with fresh basil leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pasta casserole with zucchini and tomatoes

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