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When it comes to making a delicious pasta bake, seasoning is key. The cheese mixture, typically made from ricotta, mozzarella, and Parmesan, needs to be seasoned well to complement the other layers of the dish. Adding a pinch of salt, freshly cracked black pepper, and a touch of garlic powder to the cheese mixture enhances its flavor profile, ensuring it stands out among the veggies and pasta. Consider incorporating dried herbs like oregano and basil, which pair beautifully with zucchini and tomatoes, bringing an aromatic quality that elevates the entire dish.

Zucchini & Tomato Pasta Bake

Discover the joy of cooking with this Bubbly Zucchini & Tomato Pasta Bake, a blend of comfort food and fresh, seasonal ingredients. This dish combines tender zucchini, juicy cherry tomatoes, and cheesy layers for a meal that's both satisfying and nutritious. Perfect for family dinners or entertaining guests, this versatile recipe can easily accommodate various dietary preferences. With simple preparation steps and a delicious outcome, this bake is sure to impress everyone at your table.
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Ingredients
  

2 medium zucchinis, sliced into half-moons

2 cups cherry tomatoes, halved

3 cups uncooked pasta (fusilli or penne work well)

2 cups marinara sauce (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: Preheat your oven to 375°F (190°C).

    Cook the Pasta: In a large pot of boiling salted water, cook the pasta until al dente according to package instructions. Drain and set aside.

      Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add sliced zucchini and cook until slightly tender, about 5 minutes. Stir in the halved cherry tomatoes, oregano, basil, salt, and pepper; cook for an additional 3-4 minutes until the tomatoes begin to soften.

        Combine Ingredients: In a large bowl, mix the cooked pasta with the sautéed vegetables and marinara sauce, ensuring everything is well-coated.

          Create the Cheesy Layer: In a separate bowl, combine ricotta cheese, half of the mozzarella cheese, and Parmesan cheese. Mix until smooth and season with a pinch of salt and pepper.

            Assemble the Bake: In a greased 9x13 inch baking dish, spread half of the pasta mixture as the bottom layer. Spoon dollops of the ricotta cheese mixture over it, then top with the remaining pasta. Finish by sprinkling the remaining mozzarella cheese on top.

              Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.

                Serve: Once out of the oven, let the dish cool for a few minutes. Garnish with fresh basil leaves if desired and serve hot.

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