Baked pasta with zucchini cream

Name: Baked pasta with zucchini cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Sedani Rigati pasta 11.3 oz; Zucchini 2 ½ cups; Edam cheese (to grate) 7.1 oz; Parmigiano Reggiano PDO cheese (to grate) 1.8 oz; Fresh liquid cream ¾ cup; Garlic 1 clove; Fresh chili pepper 1; Fine salt to taste; Mint to taste; Thyme to taste; Extra virgin olive oil to taste

it fr de es br nl

719.3

Calories per serving

Energy Kcal 719.3
Carbohydrates g 66.9
of which sugars g 6.9
Protein g 30.3
Fats g 36.7
of which saturated fat g 18.3
Fiber g 76.4
Cholesterol mg 3.2
Sodium mg 381.1

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Baked pasta with zucchini cream is the kind of comfort food that just, well, brings everyone together. Especially in Southern Italy—Sunday lunches there are a big deal. It's got this super creamy zucchini cream sauce that gives the pasta a mellow sweetness. Really really good. Every bite feels so moist and rich. What makes it different from other baked pasta dishes? Well, the zucchini just melts into this dreamy sauce, and then you've got cheese and fresh cream adding a tender texture to hold it all together.

Throw in some chopped fresh mint, and bam! You get a refreshing pop of flavor that keeps you coming back for more. People in the South, they love mixing things up based on what’s in season. So you might find a creamy zucchini pasta bake with extra cheese or even different herbs for a twist. Pretty much every family has their own version. But the heart of it? Always the zucchini cream and that homey feeling when you dig in.

All over Italy, baked pasta dishes make any meal feel like a celebration. Thing is, this one's super inviting 'cause it's just so easy to make. And for real, it's great for both busy weeks and lazy Sundays. The easy baked pasta recipe means no worrying about tricky steps or fancy ingredients. Just real, good food that fills the house with golden smells. Cannot go wrong.

Whether you want a vegetarian pasta bake for something lighter or crave that rich and satisfying taste, this recipe covers it all. People love how versatile it is: change up the cheeses, add more mint, or make it extra crispy on top by baking a bit longer. Seriously good. With its creamy, tangy flavor and those little bursts of mint, this healthy pasta casserole feels like a dish you just gotta share. Plus, zucchini is at its best in summer—so it’s a great excuse to try more seasonal recipes. And you know, it keeps things interesting every time you make it. For sure.

How to prepare Baked pasta with zucchini cream

To prepare the baked pasta with zucchini cream, first wash, trim, and slice the zucchinis into rounds about 1/4 inch thick 1. Pour a drizzle of extra virgin olive oil into the pan, add the garlic 2 and the crushed but not cut chili pepper 3. Let it sauté for 2-3 minutes.

Then add the zucchinis 4 and the aromatic herbs. Cook over high heat for 5 minutes. Salt to taste 5, flavor with fresh mint and thyme leaves. Then remove the garlic and chili pepper 6.

Take half of the zucchinis, transfer them to a tall glass with 2 tablespoons of extra virgin olive oil 7 and some mint leaves to taste 8. Blend with an immersion mixer 9 to obtain a cream.

Pour the obtained cream into a large bowl 10. Grate the Edamer 11 with a wide-hole grater and set aside. In another tall glass, pour the finely grated Parmigiano Reggiano DOP 12.

Add the fresh liquid cream 13 and blend with the immersion mixer 14 to obtain a cream. Then pepper to taste and set aside 15.

Cook the pasta in boiling salted water to taste 16 and drain al dente 16. Drain the pasta into the bowl with the zucchini cream 17 and also add the remaining zucchinis 18.

Finally, pour the cream of cream and Parmigiano Reggiano DOP 19. Mix well and assemble the baking dish of pasta: pour half of the seasoned pasta into the baking dish 20 and sprinkle the surface with some of the grated Edamer. Cover with the remaining pasta 21.

Finish with the remaining grated Edamer 22, zucchini rounds, and a sprinkle of pepper 23. Bake in a static oven at 410°F for 5 minutes, then another 5 minutes under the grill. Remove from oven and scent with fresh aromatic herbs 24.