Zesty Zucchini & Ricotta Pasta Bake Recipe: Family Favorite

Zucchini revamps ordinary pasta into an extraordinary culinary experience, blending rustic charm with sophisticated flavors.

Summer vegetables shine in this comforting Mediterranean-inspired creation.

Creamy ricotta melts into tender pasta, creating irresistible texture and depth.

Mediterranean herbs elevate each forkful with aromatic complexity.

Delicate zucchini strips weave through cheesy layers, promising a lighter yet indulgent meal.

Homemade comfort meets gourmet elegance in this simple yet impressive dish.

What to Serve with Baked Zucchini & Ricotta Pasta

• Pair with Crisp White Wine: Complement the creamy, rich pasta with a chilled sauvignon blanc or pinot grigio, cutting through the richness and enhancing the zucchini's freshness.
• Serve Alongside Bright Salad: Create a light green salad with arugula, cherry tomatoes, and a lemon vinaigrette to balance the pasta's hearty texture and add a zesty contrast.
• Match with Crusty Garlic Bread: Prepare toasted sourdough or ciabatta rubbed with garlic and olive oil, perfect for soaking up the creamy sauce and adding a crunchy texture.
• Finish with Citrus Sorbet: Offer a light, refreshing lemon or orange sorbet as dessert to cleanse the palate after the rich, cheesy pasta dish.

Tasty Baked Zucchini & Ricotta Pasta Variations

• Protein Power Boost: Add grilled chicken or crispy bacon bits for extra protein and a savory flavor enhancement.
• Mediterranean Makeover: Replace zucchini with roasted eggplant and add kalamata olives for a Greek-inspired version.
• Spicy Herb Kick: Incorporate red pepper flakes, fresh basil, and swap mozzarella for pepper jack cheese to create a zestier profile.
• Vegetarian Green Medley: Include spinach and asparagus alongside zucchini for a more diverse vegetable mix, keeping the creamy ricotta base intact.

Why Baked Zucchini & Ricotta Pasta Is a Weeknight Winner

• Savor Creamy Comfort: This pasta dish delivers a luxurious, velvety texture with ricotta and mozzarella creating a rich, smooth base that hugs every pasta strand.
• Quick Weeknight Winner: Easily prepared in under an hour, this recipe offers a hassle-free meal perfect for busy families seeking delicious, nutritious dinner solutions.
• Veggie-Packed Flavor Boost: Zucchini and bell peppers add vibrant colors, fresh nutrients, and a delightful crunch that elevates the traditional pasta casserole experience.
• Balanced Nutritional Profile: Providing a solid 16g of protein, moderate carbohydrates, and essential vegetables, this dish serves as a well-rounded meal supporting healthy eating goals.

Baked Zucchini & Ricotta Pasta Ingredient Breakdown

• Pasta: Classic base for the dish, choose a short shape like penne or rotini for easy mixing.
• Ricotta Cheese: Creamy and soft cheese that adds richness and texture to the pasta.
• Mozzarella Cheese: Melts beautifully and provides a stretchy, gooey element to the dish.
• Parmesan Cheese: Adds sharp, salty flavor and helps create a golden crust.
• Butter: Enhances flavor and prevents pasta from sticking.
• Milk: Creates a smooth, creamy sauce base.

• Zucchini: Fresh summer vegetable that adds nutrition and mild flavor to the pasta.
• Onion: Provides a sweet, foundational flavor to the sauce.
• Bell Pepper: Adds color and subtle sweetness to the vegetable mix.
• Garlic: Brings depth and aromatic intensity to the dish.
• Lemon Zest: Offers bright, citrusy notes that lift the entire recipe.

• Flour: Helps thicken the sauce and create a smooth consistency.
• Italian Seasoning: Blend of herbs that adds classic Mediterranean flavor.
• Salt: Enhances and balances all the other flavors in the dish.
• Black Pepper: Provides a mild, warm heat to the overall taste.
• Olive Oil: Used for sautéing vegetables and adding a subtle fruity undertone.

Step-by-Step Instructions for Baked Zucchini & Ricotta Pasta

Step 1: Prepare Pasta

Boil pasta according to package instructions until al dente. Drain and toss with a small amount of butter or olive oil to prevent sticking.

Step 2: Ready the Baking Dish

Preheat oven to 400°F. Grease a 9×9-inch baking dish with butter or cooking spray.

Step 3: Sauté Vegetable Mix

• Chopped onions
• Diced bell peppers
• Minced garlic

Season with salt and pepper. Cook for 5 minutes, stirring frequently until vegetables become soft and fragrant.

Step 4: Create Creamy Sauce Base

Melt butter in the same pan. Sprinkle flour and cook for 2-3 minutes, stirring continuously. Gradually pour in milk, slightly increasing heat. Simmer for 3-4 minutes, whisking regularly until sauce thickens.

Step 5: Season Sauce

• Italian seasoning
• Grated Parmesan cheese
• Salt
• Black pepper
• Lemon zest

Remove from heat.

Step 6: Combine Pasta Ingredients

• Cooked pasta
• Prepared sauce
• Ricotta cheese
• Shredded mozzarella
• Chopped zucchini

Ensure ingredients are evenly distributed.

Step 7: Assemble Casserole

Transfer mixture to prepared baking dish. Scatter remaining ricotta cheese on top in small dollops.

Step 8: Bake to Perfection

Bake in preheated oven for 25 minutes until top turns golden and edges become bubbly.

Step 9: Serve and Enjoy

Sprinkle additional Parmesan cheese on top. Serve hot and savor the creamy, vegetable-packed pasta bake.

Helpful Tips for Making Baked Zucchini & Ricotta Pasta Great

• Select Fresh Zucchini: Choose firm, bright green zucchinis without soft spots or blemishes for maximum flavor and texture in your pasta dish.
• Prevent Watery Sauce: Pat zucchini dry with paper towels after grating to remove excess moisture and keep your sauce creamy and thick.
• Layer Cheese Strategically: Distribute ricotta and mozzarella evenly throughout the pasta to ensure every bite has a perfect cheese balance.
• Control Sauce Consistency: Whisk milk slowly into the roux to prevent lumps and create a smooth, silky sauce base for your pasta.
• Enhance Herb Flavor: Crush dried Italian seasoning between your fingers before adding to release more intense aromatic oils into the dish.

Storage and Reheating Tips for Baked Zucchini & Ricotta Pasta

• Refrigeration: Transfer leftover pasta to an airtight container and store in the refrigerator for up to 3-4 days. Seal the container tightly to prevent moisture loss and maintain freshness. Cool the dish completely before storing to prevent bacterial growth.
• Freezing: Wrap the pasta securely in freezer-safe containers or heavy-duty aluminum foil. Freeze for maximum 2 months. Label the container with the date to track storage time. Avoid freezing dishes with fresh ricotta, as the texture might separate upon thawing.
• Reheating: Warm individual portions in the microwave for 1-2 minutes, stirring halfway through to ensure even heating.

Zucchini & Ricotta Pasta Bake Recipe

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4.8 from 21 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Creamy ricotta and tender zucchini meld perfectly in this Mediterranean-inspired pasta dish. Hearty noodles provide a comforting base while fresh herbs and parmesan elevate each delicious forkful you’ll savor.

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Ingredients

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Main Ingredients:

• 8 ounces (226 grams) penne pasta
• 2 – 3 cups cubed zucchini
• 15 ounces (425 grams) ricotta cheese
• 1 cup shredded mozzarella cheese
• ⅓ cup fresh grated Parmesan cheese

Vegetables and Aromatics:

• 1 tablespoon olive oil
• ⅓ cup diced red onion
• 1 diced red bell pepper
• 3 cloves minced garlic
• ½ teaspoon grated lemon zest

Seasoning and Additional Ingredients:

• Sea kosher salt and fresh black pepper
• 2 tablespoons butter (plus more for greasing the pan)
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• ½ teaspoon Italian seasoning

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Instructions

1. Prepare a large pot of salted water and cook pasta according to package instructions until it reaches al dente texture. Drain thoroughly and lightly coat with olive oil to prevent clumping, then set aside.
2. Preheat the oven to 400°F (200°C) and generously grease a 9×9-inch (23×23 centimeters) baking dish with butter to ensure no sticking.
3. In a medium skillet, heat olive oil over medium temperature. Sauté diced onions, chopped bell peppers, and minced garlic with a pinch of salt and ground black pepper for approximately 4-5 minutes until vegetables become translucent and slightly softened.
4. Add butter to the vegetable mixture, then sprinkle in all-purpose flour. Whisk continuously for 2-3 minutes to create a smooth roux, ensuring no lumps form.
5. Gradually pour in whole milk, stirring constantly to create a creamy sauce. Increase heat slightly and simmer for 3-4 minutes until the sauce thickens and coats the back of a spoon.
6. Remove sauce from heat and incorporate Italian seasoning, grated Parmesan cheese, salt, black pepper, and fresh lemon zest. Stir until ingredients are well combined.
7. In a large mixing bowl, gently fold together cooked pasta, prepared sauce, ricotta cheese, shredded mozzarella, and thinly sliced zucchini until evenly distributed.
8. Transfer the mixture to the prepared baking dish, spreading it evenly. Randomly dollop remaining ricotta cheese across the top of the pasta.
9. Bake in the preheated oven for 20-25 minutes until the surface turns golden brown and the edges become slightly crispy.
10. Remove from oven and let rest for 5 minutes. Garnish with additional grated Parmesan cheese and fresh chopped herbs before serving warm.

Notes

• Customize your pasta adventure by swapping zucchini with seasonal vegetables like spinach or asparagus for a fresh twist.
• Leftovers transform beautifully when stored in an airtight container in the refrigerator, keeping well for 2-3 days and reheating perfectly in the microwave.
• Elevate the dish’s protein content by adding cooked chicken, shredded rotisserie meat, or crispy pancetta before baking for extra flavor complexity.
• Gluten-sensitive friends can easily adapt this recipe by using gluten-free pasta and replacing wheat flour with cornstarch or a gluten-free flour blend.
• Create a more vibrant meal by garnishing with fresh basil, chopped parsley, or a sprinkle of red pepper flakes for added brightness and subtle heat.
• Meal prep champions can assemble the entire casserole ahead of time, covering and refrigerating until ready to bake, making weeknight dinners a breeze.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Baking, Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 390 kcal
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 16g
• Cholesterol: 50mg