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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove sauce from heat and incorporate Italian seasoning, grated Parmesan cheese, salt, black pepper, and fresh lemon zest. Stir until ingredients are well combined.
- In a large mixing bowl, gently fold together cooked pasta, prepared sauce, ricotta cheese, shredded mozzarella, and thinly sliced zucchini until evenly distributed.
- Transfer the mixture to the prepared baking dish, spreading it evenly. Randomly dollop remaining ricotta cheese across the top of the pasta.
- Bake in the preheated oven for 20-25 minutes until the surface turns golden brown and the edges become slightly crispy.
- 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