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Baked Zucchini Rigatoni with Herbed Cream Sauce Recipe

Baked Zucchini Rigatoni with Herbed Cream Sauce recipe


This is a baked pasta dish with zucchini and rigatoni noodles, covered in a creamy herb-infused sauce. It's topped with golden breadcrumbs and served hot. You mix everything in one big pan and bake it in the oven. It's cheesy and perfect for dinner.


450 g Zucchini, sliced
1 head Garlic
350 g Rigatoni
200 g Ricotta Cheese
30 g Grated Mozzarella
1 Lemon, zested and juiced
30 g Breadcrumbs
2 tbsp Fresh Parsley, chopped
2 tbsp Olive Oil
Salt and Pepper, to taste


Preheat the oven to 200°C (390°F).
Place the sliced zucchini in a large baking dish. Cut the top off the garlic head, drizzle with 1 tablespoon of olive oil, wrap in foil, and place in the dish with the zucchini. Bake for 20 minutes.
While the vegetables are roasting, boil a pot of salted water and cook the rigatoni according to the package instructions until al dente. Drain and set aside.
In a bowl, mix ricotta cheese, lemon zest, half of the lemon juice, parsley, salt, and pepper.
Take the baking dish out of the oven. Squeeze the roasted garlic cloves out of their skins and mash with a fork. Mix the mashed garlic with the zucchini.
Add the cooked rigatoni to the baking dish with the zucchini and garlic. Pour the ricotta mixture over the pasta and stir to combine everything well.
Sprinkle grated mozzarella and breadcrumbs on top of the pasta mixture. Drizzle with the remaining olive oil.
Bake in the oven for an additional 5 minutes or until the top is golden and crispy.
Serve hot, with a sprinkle of fresh parsley and a drizzle of the remaining lemon juice.

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