Baked Zucchini Pasta
This delicious baked zucchini pasta is a vegetarian delight combining penne, zucchini, and rich spaghetti sauce, topped with melted mozzarella.
Equipment
- Deep sided 8 inch (20 cm) baking dish
- Large skillet
- Casserole dish or cast iron skillet
Ingredients
- 8 oz penne pasta dry
- 2 tablespoons olive oil (30 ml)
- 3 cloves garlic minced
- 1 zucchini halved lengthwise and cut into 1/2 inch pieces
- 3 cups spaghetti sauce (720 ml)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh chopped parsley
- 6 oz mozzarella grated
Instructions
- Start by boiling water in a large pot and adding your penne pasta. Cook until al dente, which means it should be firm yet tender, leaving a little bite. This is crucial since the pasta will continue to cook in the oven later. Take care not to overcook it.
- In a large skillet, heat the olive oil over medium heat, then add the minced garlic. Sauté for just a couple of minutes until golden, but be careful not to burn it, as burnt garlic can have a bitter taste.
- Add the zucchini pieces to your skillet with the garlic, stirring gently. In just a few minutes, the zucchini should soften and absorb that lovely garlic flavor. Ensure the pan is not overcrowded to avoid steaming instead of sautéing.
- Pour the spaghetti sauce into the skillet, adding salt and pepper, and mix well. The sauce should bubble lightly and envelop the zucchini. Ensure everything is combined well, keeping an eye out for any sauce sticking to the skillet.
- In a large mixing bowl, combine the cooked pasta with the sauce and zucchini mixture. Ensure the pasta is nicely coated with sauce, checking that every piece is covered.
- Sprinkle the fresh chopped parsley into the mix, and then fold in most of the mozzarella, leaving some to sprinkle on top later. Avoid stirring too vigorously to prevent clumping.
- Pour the mixture into a greased baking dish, evenly spreading it out. Do not pack it too tightly to allow for even baking.
- Sprinkle the remaining mozzarella over the top of the pasta. This will melt and become bubbly and golden as it bakes. Make sure to distribute it evenly to avoid clumps.
- Slide the dish into a preheated oven and bake until hot and bubbly. You will know it is done when the cheese has turned golden and bubbly. If there is a lot of sauce, it may take a bit longer to bake.
- After baking, allow the dish to sit for a few minutes before serving. This will help everything settle and make for easier serving. Do not rush this step as it allows the layers to hold together better.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can prepare this dish up to eight hours before baking and refrigerate. Remember to increase the baking time by five minutes if you do this. When cooking the pasta, aim for al dente to avoid it becoming too soft after baking. Reheat in the oven to maintain texture and prevent sogginess. Serve with a side salad like Classic Caprese or Roasted Red Pepper and Feta Salad. Pair with garlic knots for a complete meal. Top with grated Parmesan cheese for extra flavor. You can add cooked ground meat for a heartier dish. Incorporate other vegetables like bell peppers or mushrooms. Alternatively, swap the tomato sauce for alfredo for a creamy version. Choose fresh zucchini for the best flavor. If you do not have mozzarella, you could substitute it with Gouda, pepper jack, or cheddar cheese.