Roasted Zucchini Pasta Bake

• 12 oz pasta (like penne or fusilli)
• 2 medium zucchinis, sliced
• 1 cup marinara sauce
• 1 cup ricotta cheese (or dairy-free alternative)
• 1 cup shredded mozzarella cheese (or dairy-free alternative)
• 1/2 cup grated Parmesan cheese (or dairy-free alternative)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions; drain and set aside.
3. 3 Toss zucchini slices with olive oil, minced garlic, salt, and pepper. Roast on a baking sheet for 20 minutes.
4. 4 In a large bowl, mix cooked pasta, marinara sauce, ricotta, and half of the mozzarella and Parmesan cheeses. Stir in garlic powder and oregano.
5. 5 Add roasted zucchini to the pasta mixture and combine well.
6. 6 Transfer to a greased 9x13 inch baking dish and top with remaining mozzarella and Parmesan.
7. 7 Bake for 20 minutes or until bubbly and golden.
8. 8 Let sit for 5 minutes before serving; garnish with fresh basil.

Nutrition

Tips

• For extra flavor, sauté the minced garlic in olive oil before roasting the zucchini.
• Customize with your favorite veggies like bell peppers or mushrooms.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Pair with a fresh green salad and crusty bread.
• Serve with a sprinkle of red pepper flakes for a kick.

FAQ