Renee's Pasta-Vegetable Bake (#1257)

Serves
Ready
4
1.2
Hours
Prep
Cook
25
Minutes
45
Minutes
Categories
Pastas Main Vegetarian
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Ingredients

  • 1/2 pound Fettuccine or linguine, broken in half, cooked and drained, cooled (not refrigerated)
  • 1/2 medium Yellow Onion thinly sliced
  • 2 cloves Garlic crushed
  • 1 whole Eggs beaten
  • 1/2 pound Ricotta Cheese part-skim, or cottage cheese (small curd)
  • 1/4 cup Basil fresh, chopped
  • 1/4 cup Italian Parsley fresh, chopped
  • 1 tsp Kosher Salt or to taste
  • 1/4 tsp Black Pepper or to taste, freshly ground
  • 1 medium Zucchini or summer squash, sliced and blanched for 2 minutes
  • 2 large Italian Plum (Roma) Tomatoes sliced
  • 8 oz Mozzarella Cheese part-skim, shredded
  • 1/2 cup Parmesan Cheese

Directions

  1. Spray 8 x 8-inch casserole dish with vegetable cooking spray or grease with olive oil.
  2. In a skillet, sauté onion and garlic until soft in a little olive oil. Toss with the cooked pasta. Add and toss with the herbs, salt, pepper, a little (about 2 tsp.) of the parmesan cheese, all the ricotta, and beaten egg. Toss well together.
  3. Spread and press down half of the mixture in the prepared casserole dish. Layer with half the tomato slices and zucchini. Sprinkle with half of the parmesan and mozzarella. Repeat the process again.
  4. Cover dish with foil and bake in a preheated 350° f (180° c) oven for 35 minutes. Uncover and bake another 5 to 10 minutes, until cheese in oozy and light golden brown.
  5. Let cool for 5 to 10 minutes before cutting into squares like lasagna.
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