in Italy

Zucchini – tomato – pasta bake

updated

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Ingredients for 4 servings:

  • 350 g penne or other pasta
  • 2 m.-large zucchini
  • 500 g cocktail tomatoes
  • 1 garlic clove(s)
  • 200 g ricotta or other double cream cheese
  • 150 ml cream or Rama cremefine
  • 150 ml milk
  • 2 eggs
  • 50 g Parmesan, grated
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

topped with two types of cheese

Cook the pasta according to the package instructions. Quarter the zucchini and cut into thin slices, halve the tomatoes, and chop the garlic. Whisk the ricotta with the cream, milk, and eggs until smooth. Add the garlic, salt, and pepper. Mix the pasta, zucchini, and tomatoes and place in a baking dish. Pour the egg mixture over the zucchini and sprinkle with grated Parmesan cheese. Bake at 200°C (top/bottom heat) for about 45 minutes.

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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.

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