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–+ servings
Curly Pasta and Zucchini Bake on 100 Days of Real Food
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Curly Pasta & Zucchini Bake

A cheesy pasta and veggie bake that tastes just as good when reheated.
CourseDinner
CuisineAmerican, Italian
DietEgg Free, Peanut/Tree Nut-Free, Vegetarian
Prep Time 15 mins
Cook Time 22 mins
Total Time 40 mins
Servings 8
Author Lisa Leake

Ingredients

  • 1 16 ounce bag whole-grain pasta curly
  • 1 tablespoon olive oil
  • 2 medium zucchini ends trimmed and cut into 1" chunks, can also sub eggplant
  • 1 28 ounce can crushed tomatoes
  • 1 cup heavy cream
  • 1 cup mozzarella shredded
  • 1/2 cup Parmesan cheese freshly grated
  • 1/2 cup ricotta cheese plus extra for garnish (optional)
  • 1 large handful fresh basil chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes

Instructions

  • Preheat oven to 450 degrees F. Boil the pasta and drain a few minutes before the recommended time on the package (al dente). Set aside.
  • In a medium skillet, heat the oil over medium-high heat. Saute the zucchini while stirring occasionally until it is tender when pierced with a fork, about 5 minutes.
  • In a large bowl mix together the crushed tomatoes, heavy cream, cheeses, basil, salt, and pepper then stir in the pasta and zucchini.
  • Pour into a large rectangular baking dish. Garnish with dollops of ricotta cheese (if desired) and bake until bubbly, about 20 minutes.
  • Flip the oven to the broiler setting and cook until the cheese on top is golden brown, about 1 to 2 more minutes. Serve warm.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Curly Pasta & Zucchini Bake
Amount Per Serving
Calories 208 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 60mg20%
Sodium 361mg16%
Potassium 169mg5%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 8g16%
Vitamin A 709IU14%
Vitamin C 9mg11%
Calcium 192mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.