Baked ziti with ricotta and zucchini

By GialloZafferano · 60 min

Ingredients

Instructions

1. Chop the zucchini and onion. Heat the olive oil in a pan over medium heat, add the garlic clove, and cook the vegetables with a pinch of salt for 4–5 minutes, until soft and slightly translucent.
2. Add the tomato sauce to the pan, season with salt and pepper, let it simmer briefly, then take it off the heat.
3. Boil the ziti in salted water until al dente. Drain, toss with a little olive oil to stop sticking, and set aside.
4. In a bowl, mix the ricotta, egg, grated Parmesan and a pinch of black pepper. Combine this with the pasta and a spoonful or two of the tomato sauce.
5. Preheat the oven to 350°F (180°C).
6. Spread a little tomato sauce on the bottom of a baking dish, add the pasta, spoon the remaining sauce over it and mix gently.
7. Sprinkle generously with more grated Parmigiano and scatter the cubed mozzarella evenly over the top.
8. Bake for 20–30 minutes, until the top is golden and slightly charred.

Summarized from GialloZafferano's video. Watch it for the details.

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GarlicOnionEggCheeseParmesan cheesePastaMozzarella cheeseZucchini