Baked Pasta with Zucchini and Cheese
4 servings
30 minutes
Baked pasta with zucchini and cheese is a warm and cozy dish from Italian cuisine, combining the creamy tenderness of ricotta and mozzarella with the light freshness of zucchini. Originally, orzo is a popular pasta in Italy that resembles rice, making it an excellent base for casseroles. The rich texture and aromatic golden crust of parmesan give this dish a special charm. It is perfect for family dinners or festive gatherings where harmony of flavors and heartiness are appreciated. Thanks to the eggs and cream, the casserole turns out airy and soft, while the combination of green onions and tender zucchini adds lightness. This dish can be served as a standalone treat or accompanied by a fresh salad, creating a complete gastronomic experience.
1
Preheat the oven to 180 degrees. Cook the pasta in lightly salted boiling water until done.
- Risoni (orzo): 200 g
- Butter: 40 g
2
Meanwhile, melt the butter in a pan, add chopped green onions and sauté for 1 minute, then add grated zucchini and cook for another 4 minutes until soft. Let it cool slightly.
- Butter: 40 g
- Spring onion: 4 stems
- Courgette: 400 g
3
Mix eggs, cream, ricotta, grated mozzarella, pasta, and half of the parmesan, then add to the zucchini. Mix well and season with spices and salt. Place the mixture in a greased baking dish and sprinkle with the remaining parmesan. Bake for 25-30 minutes until golden brown.
- Chicken egg: 4 pieces
- Cream: 125 ml
- Ricotta cheese: 100 g
- Mozzarella cheese: 100 g
- Risoni (orzo): 200 g
- Grated Parmesan cheese: 75 g
- Grated Parmesan cheese: 75 g