Except for the ricotta this is a pantry recipe. In fact, you can sub whatever veggie(s) you have on hand for the zucchini and it will be a delicious way to use up some vegetables. Think of it more like a red primavera pasta bake.
Ricotta, Zucchini and Parmesan Pasta Bake
Makes one 8x8 pan
1 (12oz) box rigatoni*
1/2 onion, chopped
3 Tablespoons olive oil
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper (optional)
1/2 teaspoon Italian seasoning blend
1 teaspoon oregano
1 teaspoon basil
16 ounces ricotta
3/4 cup mozzarella, shredded
1/4 cup grated Parmesan
1 (15oz) can crushed tomatoes
2 large Zucchini squash, quartered lengthwise, then chopped into 1/2" slices
2 eggs
3 cloves garlic, minced
Method: cook noodles according to package directions, but drain them a minute or two before they are supposed to be done. You want them slightly Al dente. Set them aside to cool. Meanwhile, heat olive oil in a medium pan and add onions, zucchini, oregano, basil and salt and pepper, to taste. When zucchini is mostly done add tomatoes and bring to a simmer. Cook on lowest heat for 5 minutes, then set veg and sauce aside to cool. Into the ricotta mix the eggs, crushed red pepper, Italian seasonings and garlic powder. Preheat the oven to 375. Once everything is cooled, mix together, along with 1/2 cup of the shredded mozzarella and half of the grated Parmesan. Pour mix into greased 8x8" cake pan. Top with the remaining mozzarella and the remaining half of the Parmesan. Cook for 30 minutes. It will be golden and bubbly on top and ready to serve.
*Or pasta of your choice
