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The Bubbly Zucchini & Tomato Pasta Bake is not just a dish; it’s a celebration of flavors and textures that come together to create a comforting meal perfect for the whole family. This pasta bake combines tender zucchini, juicy tomatoes, and a melty cheese layer over perfectly cooked pasta, making it a delightful choice for weeknight dinners or weekend gatherings. As we embrace the freshness of seasonal ingredients, this recipe stands out by showcasing the best of what nature has to offer during the warmer months.

Zucchini & Tomato Pasta Bake

Discover the warmth of home cooking with this Bubbly Zucchini & Tomato Pasta Bake, a dish that's perfect for family gatherings or cozy weeknight dinners. Packed with fresh zucchini, juicy tomatoes, and a delightful layer of melted cheese over tender pasta, this recipe highlights the goodness of seasonal ingredients. Easy to prepare and even easier to enjoy, it's a nutritious and comforting meal that everyone will love. Embrace the flavors of summer and create lasting memories with this irresistible bake.
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Ingredients
  

2 medium zucchinis, sliced into half-moons

2 cups cherry tomatoes, halved

3 cups uncooked pasta (fusilli or penne preferred)

2 cups marinara sauce (your choice of homemade or store-bought)

1 cup shredded mozzarella cheese

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it's ready for baking once you're assembled.

    Cook the Pasta: Bring a large pot of salted water to a boil. Add in the pasta and cook until al dente, following the package instructions. Once cooked, drain the pasta and set it aside.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until it releases a fragrant aroma. Introduce the sliced zucchini to the skillet, cooking for approximately 5 minutes until slightly tender. Then, mix in the halved cherry tomatoes, dried oregano, and dried basil, seasoning with salt and pepper. Continue cooking for an additional 3-4 minutes until the tomatoes begin to soften and burst slightly.

        Combine Ingredients: In a spacious mixing bowl, combine the cooked pasta with the sautéed vegetable mixture and marinara sauce. Toss well to coat all ingredients evenly.

          Create the Cheesy Layer: In a separate bowl, mix together the ricotta cheese, half of the shredded mozzarella, and grated Parmesan cheese until smooth. Season with a small pinch of salt and pepper to enhance the flavor.

            Assemble the Bake: Lightly grease a 9x13 inch baking dish. Start by spreading half of the pasta mixture to form the bottom layer. Carefully add dollops of the ricotta mixture over this layer, ensuring even distribution. Finally, layer the remaining pasta on top and sprinkle the rest of the mozzarella cheese over everything.

              Bake: Cover the baking dish with aluminum foil to prevent drying out, and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil and continue baking for an additional 15 minutes. The dish is ready when the cheese is bubbly and golden brown.

                Serve: Once baked, allow the dish to cool for a few minutes before serving. If desired, garnish with fresh basil leaves for a burst of freshness, and enjoy while hot!

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

                    - Presentation Tips: For a visually appealing presentation, serve in individual portions garnished with a sprig of fresh basil on each plate, alongside a crisp green salad.