This Baked Zucchini & Ricotta Pasta is a creamy, cheesy, and comforting dish packed with tender zucchini, flavorful herbs, and three kinds of cheese. It’s perfect for a family dinner or a cozy night in, combining al dente penne pasta with a rich, velvety sauce and baked to golden perfection.

Why You’ll Love This Baked Zucchini & Ricotta Pasta

This recipe combines the mild flavor of zucchini with the richness of ricotta and mozzarella, all tied together with a smooth Parmesan sauce. It’s hearty yet light, making it a versatile dish that works as a main or a side. The dish bakes up beautifully with crispy edges and a gooey, cheesy center that’s sure to please everyone at the table.

Ingredients:

• 8 ounces penne pasta
• 1 tablespoon olive oil
• ⅓ cup diced red onion
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• Sea salt and freshly ground black pepper
• 2 tablespoons butter (plus more for greasing the pan)
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• ½ teaspoon Italian seasoning
• ⅓ cup freshly grated Parmesan cheese (plus more for serving)
• ½ teaspoon grated lemon zest
• 2-3 cups cubed zucchini
• 1 cup shredded mozzarella cheese
• 15 ounces ricotta cheese (divided)

How to Make Baked Zucchini & Ricotta Pasta

1. Cook the Pasta:

• Cook the penne pasta according to package instructions until al dente. Drain the pasta and toss with a pat of butter or a drizzle of olive oil to prevent it from sticking together. Set aside.

2. Preheat the Oven:

• Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking or casserole dish with butter.

3. Sauté the Vegetables:

• Heat the olive oil in a medium-sized frying pan over medium heat. Add the diced red onion, red bell pepper, and garlic, along with a couple of dashes of sea salt and black pepper. Sauté for about 5 minutes until the vegetables are softened, stirring often to avoid burning.

4. Make the Cheese Sauce:

• Add the butter to the pan with the vegetables and let it melt. Stir in the flour and cook for 2-3 minutes, stirring constantly to form a roux.
• Gradually pour in the whole milk, stirring constantly as you increase the heat to bring the mixture to a simmer. Allow it to simmer for 3-4 minutes, stirring often, until the sauce thickens.
• Stir in the Italian seasoning, freshly grated Parmesan cheese, ½ teaspoon of sea salt, and ¼ teaspoon of black pepper. Remove from the heat and stir in the grated lemon zest.

5. Assemble the Pasta:

• In a large bowl, combine the cooked pasta, prepared sauce, 1 cup of ricotta cheese, shredded mozzarella, and cubed zucchini. Mix everything together until well combined.
• Transfer the pasta mixture to the prepared casserole dish, spreading it out evenly. Dollop the remaining ricotta cheese on top in small spoonfuls.

6. Bake:

• Place the casserole in the preheated oven and bake for 25 minutes, or until the top is golden and the sauce is bubbling around the edges.

7. Serve:

• Serve the baked pasta with extra grated Parmesan cheese on top for added flavor.

Baked Zucchini & Ricotta Pasta

Variations

• Add Protein: For a heartier dish, add cooked and crumbled Italian sausage or grilled chicken to the pasta mixture before baking.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta to make this dish gluten-free.
• Extra Veggies: You can add more vegetables like mushrooms, spinach, or cherry tomatoes for additional flavor and texture.

Equipment

• Medium frying pan
• 9×9-inch baking dish
• Mixing bowl
• Wooden spoon or spatula

Storage

• In the Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• In the Freezer: You can freeze the assembled (but unbaked) casserole for up to 2 months. Thaw in the refrigerator overnight before baking.

What to Serve with Baked Zucchini & Ricotta Pasta

This dish pairs well with a fresh green salad, garlic bread, or roasted vegetables. For a more substantial meal, serve it alongside grilled chicken or fish.

Tips

• Drain the Pasta Well: Make sure your pasta is fully drained to prevent the dish from becoming watery.
• Use Fresh Zucchini: Fresh zucchini adds a slight bite to the dish. Make sure to cut it into even cubes for consistent cooking.
• Don’t Overbake: Keep an eye on the pasta while baking to ensure the top gets golden but doesn’t overcook or dry out.

Baked Zucchini & Ricotta Pasta

FAQ

Can I use fresh spinach instead of zucchini?
Yes, fresh spinach can be used in place of zucchini. Just wilt it slightly in the pan with the onions and garlic before adding it to the pasta mixture.

Can I make this dish ahead of time?
Yes, you can assemble the dish up to a day ahead and store it in the refrigerator until ready to bake.

Approximate Nutrition Information (per serving)

• Calories: 450
• Carbohydrates: 45g
• Protein: 18g
• Fat: 22g

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Yield: 8 Servings

Baked Zucchini & Ricotta Pasta

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This Baked Zucchini & Ricotta Pasta is a creamy, cheesy, and comforting dish packed with tender zucchini, flavorful herbs, and three kinds of cheese.

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Ingredients

• 8 ounces penne pasta
• 1 tablespoon olive oil
• ⅓ cup diced red onion
• 1 diced red bell pepper
• 3 cloves minced garlic
• sea kosher salt and fresh black pepper
• 2 tablespoons butter, plus more for greasing the pan
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• ½ teaspoon Italian seasoning
• ⅓ cup fresh grated Parmesan cheese, from a wedge, plus more for serving
• ½ teaspoon grated lemon zest, just the yellow layer not the white pith
• 2 - 3 cups cubed zucchini
• 1 cup shredded mozzarella cheese
• 15 ounces Ricotta cheese, divided

Instructions

1. Cook the pasta according to package directions to al dente. Drain and toss with a pat of butter or a drizzle of oil to prevent sticking.

Meanwhile:

1. Preheat the oven to 400 degrees F. Butter a 9x9-inch baking or casserole pan.
2. Heat the olive oil in a medium-sized frying pan over medium heat and cook the onion, bell pepper and garlic with a couple dashes each of salt and pepper until softened about 5 minutes, stirring often.
3. Melt in the butter then stir in the flour and cook 2 - 3 minutes stirring often.
4. Slowly stir in the milk. Turn the heat up slightly and bring to a simmer. Simmer 3 - 4 minutes, stirring often.
5. Stir in the Italian seasoning, Parmesan cheese and ½ teaspoon salt plus ¼ teaspoon black pepper. Remove from the heat. Stir in the lemon zest.
6. Stir the pasta, the sauce, 1 cup of the ricotta, the mozzarella and zucchini together.
7. Spoon it into the casserole dish and dollop spoonfuls of the remaining ricotta on top.
8. Bake 25 minutes. Serve with more Parmesan cheese on top.

Nutrition Information:

Yield:

8

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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