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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The casserole is packed full of fresh tomatoes, zucchini, cheeses and flavor! Easy to put together and looks beautiful on the table. Great for summer vegetables from the Farmer's Market or your garden. Ingredients:
2 bacon slices, or 2 tablespoons olive oil |
3 to 4 cups cherry tomatoes |
3 garlic cloves, chopped |
12 ounces ricotta cheese |
6 ounces feta cheese or combination of goat and feta |
1/2 cup milk |
12 ounces cooked short pasta (such as gemelli or penne) |
1 medium zucchini, cut into strips with a vegetable peeler |
1/2 cup chopped fresh basil |
1 tablespoon herb butter or butter (such as kerrygold) |
grated parmigiano-reggiano (optional) |
Directions:
1. Preheat oven to 350F.
2. Cook bacon in a skillet until crisp. Remove bacon, crumble and set aside. Add tomatoes to drippings and sauté over medium heat until browned, about 10 minutes. Add chopped garlic. Cook 1 minute.
3. Combine ricotta, feta and milk, stir well. In a large casserole dish, combine cooked pasta, bacon, tomatoes, zucchini, cheese mixture, and basil. Dab with butter. Sprinkle with cheese, if using. Cover and bake 30 to 40 minutes or until hot and bubbly. Serves 6.
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