Cheesy Baked Zucchini Pasta al Pomodoro
Baked zucchini pasta al pomodoro - a delicious baked pasta dish made with a quick homemade tomato sauce, tender zucchini cubes, and three different kinds of cheese.
Yield: 6-8 servings
  • ¼ cup extra virgin olive oil
  • 6 garlic cloves, minced
  • 2 shallots, diced
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • 2 zucchini, cut into ¼-inch cubes
  • 28 oz canned crushed tomatoes
  • salt and black pepper, to taste
  • 1 lb conchiglie pasta or other short cut pasta
  • ½ cup reserved pasta water
  • 4 oz fontina, shredded
  • 8 oz ricotta
  • 8 oz fresh mozzarella, thinly sliced
  1. Heat oven to 400F.
  2. In a medium pot, heat the olive oil over medium-high heat. Once shimmering, add the garlic cloves and shallots. Saute for 3 minutes or until tender. Add in the oregano and red pepper flakes. Saute for 1 minute and then add in the zucchini and a pinch of salt. Saute for 5 minutes or until the zucchini starts to become tender.
  3. Stir in the crushed tomatoes and simmer for 5 minutes. Season to taste with salt and black pepper.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, about 2 minutes short of the usual cook time. Drain and reserve ½ cup of the pasta water.
  5. In a 9x13-inch baking dish, stir the pasta with the tomato sauce, fontina, and reserved pasta water. Top with dollops of the ricotta and the mozzarella slices.
  6. Place in the oven and bake for 25 minutes, or until the cheese starting to blister on top. Let rest for 5 minutes, then cut into pieces and serve.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at