Zucchini Tomato Pasta Bake
Zucchini Tomato Pasta Bake combines pasta, sautéed zucchini, tomato sauce, herbs, and bubbling mozzarella in a comforting casserole.
Ingredients
- 12 ounces penne pasta
- 2 medium zucchini, diced
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 3 cups marinara sauce
- 1 tsp Italian seasoning
- 2 cups shredded mozzarella
- 1/3 cup grated Parmesan
- Fresh basil
Instructions
- Preheat the oven to 375°F (190°C), grease a large baking dish, and cook the pasta in salted water until about 2 minutes shy of fully tender.
- Drain the pasta while reserving a small amount of cooking water, then set it aside as you prepare the vegetables.
- Heat olive oil in a skillet, add the diced zucchini, and cook for 5–6 minutes until lightly browned and most surface moisture has evaporated.
- Add garlic and Italian seasoning, cook briefly, then stir in marinara sauce and simmer the mixture for about 3 minutes.
- Combine the pasta with the zucchini sauce and half of the mozzarella, adding a splash of pasta water if the mixture seems overly thick.
- Transfer everything to the baking dish, cover with remaining mozzarella and Parmesan, and bake for 20–25 minutes until bubbling.
- Let the casserole rest for 5 minutes before serving, then finish with fresh basil and additional Parmesan if desired.