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🍝 Creamy Zucchini Pasta Bake

502 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat noodles (e.g. penne)
• salt
• 2 zucchini
• 1 onion
• 1 clove garlic
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 400 g chopped tomatoes (can)
• 1 tsp Italian herbs
• 0.5 tsp paprika powder
• 0.5 organic lemon
• 125 g ricotta
• pepper
• 50 g grated Gouda

Instructions

1. 1. Bring water to a boil in a pot and add some salt.
2. 2. Cook the pasta in it for 6 to 8 minutes until al dente.
3. 3. Drain the pasta and let it drain well.
4. 4. Wash the zucchini and pat it dry.
5. 5. Cut the zucchini into quarters lengthwise.
6. 6. Slice the zucchini quarters into thin slices.
7. 7. Peel the onion and the garlic.
8. 8. Finely chop the onion and the garlic.
9. 9. Heat oil in a pan.
10. 10. Sauté the onions, garlic, and zucchini over medium heat for 2 to 3 minutes.
11. 11. Stir the tomato paste into the vegetables.
12. 12. Roast the tomato paste for about 1 minute.
13. 13. Deglaze the pan with chopped tomatoes.
14. 14. Add the Italian herbs and paprika powder.
15. 15. Simmer the sauce over low heat for 5 minutes.
16. 16. Wash the organic lemon thoroughly.
17. 17. Grate the lemon peel.
18. 18. Stir the ricotta into the zucchini tomato sauce.
19. 19. Add the grated lemon peel to the sauce.
20. 20. Season the sauce with salt and pepper to taste.
21. 21. Place the drained pasta into a baking dish.
22. 22. Pour the vegetable sauce over the pasta.
23. 23. Sprinkle the cheese evenly over the top.
24. 24. Preheat the oven to 200 °C (convection: 180 °C; gas: setting 3).
25. 25. Bake the casserole for 15 to 20 minutes until golden brown.
26. 26. Take the casserole out of the oven.
27. 27. Serve the pasta casserole on plates.

Nutrition per serving

• kcal: 502
• Protein: 23 g · Fett/Fat: 13 g · Carbs: 70 g