Pasta and zucchini in the oven

Name: Pasta e zucchine al forno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 400 g di pasta corta, come penne, rigatoni o farfalle; 4 zucchine medie, tagliate a rondelle; 200 g di mozzarella fiordilatte, tagliata a dadini e ben scolata; 50 g di Parmigiano Reggiano grattugiato; 2 spicchi di aglio; Basilico fresco, quanto basta; Olio extravergine d'oliva, quanto basta; Sale, quanto basta; Pepe, quanto basta; 200 g di passata di pomodoro, facoltativa per la versione rossa; Ricotta, facoltativa per una versione più cremosa

Pasta e zucchine al forno

Short pasta, zucchini and baked mozzarella, with a golden crust and a stringy heart.

45 min

4 servings

Easy

The pasta and zucchini baked is a vegetarian preparation with a familiar and reassuring character, designed to bring to the table a first course rich in textures. The zucchini, sauté, develop a golden surface and a delicately aromatic flavour, while the mozzarella fior di latte mozzarella contributes a lactic note and a soft stringiness. Parmigiano Reggiano Complete the surface with a tasty and crunchy gratin. Baking in the oven harmonizes the elements and allows the pasta, cooked very well, al dente, to achieve the right consistency without falling apart. The basic version remains white and enhances the basil's aroma; the optional addition of passata adds a moister and more flavorful texture. The dish can be prepared ahead of time and baked immediately, a practical solution for a planned dinner party.

Instructions

Voice reading

3 steps · natural Italian voice

Skip the zucchini

8 min

Heat in a skillet capacious a drizzle of olive oil with the cloves of garlic. Add the zucchini into rounds and skip them over medium heat-high for 7-8 minutes, until golden but still firm. Season with salt to taste, add the basil and season with pepper.

Cook the pasta

Boil the pasta in plenty of salted water for 70% of the time indicated on the package, so as to keep it very tender. al denteDrain it and season it with a drizzle of olive oil to limit adhesion and preserve the consistency during gratinating.

Compose and gratinate

25 min

Spread on the bottom of a baking dish a layer of tomato sauce, if you want the red version. Mix the pasta with the zucchini and the mozzarella, transferred the mixture in the baking dish and sprinkle with the Parmigiano ReggianoBake at 200°C (392°F) for 20-25 minutes, until the surface is golden and the cheese is melted.

Chef's Tips

Drain the mozzarella thoroughly before adding it to the pasta, as excess water will make the pasta watery during the gratin process.

Ingredients

(14.11 oz) 400 g short pasta, such as penne, rigatoni or farfalle
4 zucchini medium, cut into rounds
(7.05 oz) 200 g mozzarella fior di latte mozzarella, diced and well drained
(1.76 oz) 50 g of Parmigiano Reggiano grated
2 cloves of garlic
Fresh basil, as needed
Extra virgin olive oil, as needed
Salt, as needed
Pepper, as needed
(7.05 oz) 200 g of tomato passata (strained tomatoes), optional for the red version
Ricotta, optional for a creamier version

Can't find it in the US?

fior di latte mozzarellaMost US supermarkets
Fresh cow's milk mozzarella, well drained
Or: Low-moisture mozzarella for pizza and baked dishes
tomato passataMost US supermarkets
Sold as passata or strained tomatoes
Or: Canned whole peeled tomatoes, blended and strained
Not seasoned tomato sauce and not tomato paste.

Allergens detected

🌾Gluten🧀Milk and dairy products

⚠️ Automatic ingredient-based detection. Always check product labels.