Description
Baked pasta with zucchini and mushrooms brings comfort straight to your dinner table with minimal effort and maximum flavor. Creamy, cheesy, and packed with garden-fresh vegetables, this simple dish comes together quickly for a satisfying meal that feels like a warm hug.
Ingredients
Scale
Main Ingredients:
- 1 pound pasta
- 1 pound cremini mushrooms
- 2 medium zucchini
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 8 ounces mozzarella cheese
Vegetable and Aromatics:
- 1 large onion
- 2 cloves garlic
- 2 tablespoons olive oil
Herbs, Spices, and Cheese:
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes
- Salt
- Black pepper
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Warm 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 5-7 minutes.
- Mix minced garlic into the onions and cook for 1 minute until aromatic.
- Toss sliced cremini mushrooms and diced zucchini into the skillet. Cook for 8-10 minutes, stirring occasionally until vegetables reach a tender-crisp texture.
- Pour in 28 ounces crushed tomatoes and 15 ounces tomato sauce. Sprinkle 1 teaspoon oregano, ½ teaspoon dried basil, and ¼ teaspoon red pepper flakes.
- Season sauce with salt and black pepper. Simmer at low heat, covered, for 15-30 minutes, stirring periodically.
- Cook 1 pound pasta in boiling water according to package instructions until al dente. Drain pasta thoroughly.
- Heat oven to 375F. Combine cooked pasta with vegetable sauce in a large mixing bowl.
- Blend 1 cup ricotta, ½ cup Parmesan, and ¼ cup chopped fresh basil in a separate bowl.
- Spread one-third pasta mixture across a 9×13 inch baking dish.
- Dollop half the ricotta mixture over pasta layer.
- Sprinkle one-third of 8 ounces shredded mozzarella on top.
- Add another pasta layer, remaining ricotta mixture, and second mozzarella portion.
- Top with final pasta layer and remaining mozzarella cheese.
- Cover dish with aluminum foil. Bake 20 minutes at 375F.
- Remove foil and bake additional 15-20 minutes until cheese melts and turns golden.
- Allow casserole to rest 10-15 minutes before serving.
Notes
- Use fresh zucchini and mushrooms for the best flavor and texture, selecting firm vegetables without soft spots.
- Drain pasta thoroughly to prevent watery sauce and ensure the dish stays thick and creamy.
- For a protein boost, add cooked ground turkey or crumbled Italian sausage to the vegetable mixture before assembling the casserole.
- Make this dish gluten-free by substituting regular pasta with your favorite gluten-free pasta variety and checking that all other ingredients are certified gluten-free.
- Prep Time: 20-25 minutes
- Cook Time: 50-67 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 385 kcal
- Sugar: 6 g
- Sodium: 410 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 35 mg