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Baked Zucchini Tomato Pasta Bake
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Skillet
  • Baking dish

Ingredients
  

  • 12 ounces penne pasta
  • 2 medium zucchini, sliced into half moons
  • 1 can (14 ounces) crushed tomatoes
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese

Instructions
 

  • Bring a large pot of salted water to a boil and cook the penne pasta until just tender. Drain and set aside.
  • Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for three minutes until it softens.
  • Stir in the minced garlic and cook for one minute more. Add the zucchini slices, salt, pepper, and oregano. Cook for five minutes until the zucchini begins to soften.
  • Pour in the crushed tomatoes and simmer the mixture for three minutes. Remove from heat.
  • Combine the cooked pasta with the tomato and zucchini mixture in a large bowl until evenly coated.
  • Transfer everything to a baking dish and spread it into an even layer. Sprinkle the shredded mozzarella cheese over the top.
  • Bake at 375 degrees for 15 minutes until the cheese is melted and lightly golden.

Notes

Let the bake rest for five minutes after it comes out of the oven so the sauce sets and the slices hold together better when served. If your zucchini releases extra liquid, drain a little from the skillet before mixing with the pasta. Leftovers reheat well in a covered dish with a splash of water to keep the noodles from drying out.
Course: Main Course
Cuisine: Italian
Equipment: Large pot, Skillet, Baking dish