Pasta bake with zucchini, tomato, and Mozzarella cheese

Pasta bake with zucchini, tomato, and Mozzarella cheese

Too few ratings

Difficulty

Easy 👌
40
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
100 g pasta
zucchini
400 g canned tomatoes
tomato
50 g mozzarella cheese
50 g mushrooms
onion
1 clove garlic
2 tbsp olive oil
dried Italian herbs
salt
pepper
basil for serving
Metric
Imperial

Utensils

  • frying pan
  • cutting board
  • knife
  • spatula
  • baking dish
  • oven

Nutrition per serving

Cal
332
Protein
13g
Fat
22g
Carb
22g

Step 1/3

  • 1 zucchini
  • 1 tomato
  • 50 mozzarella cheese
  • 50 mushrooms
  • 1 onion
  • 1 clove garlic
  • 1 tbsp olive oil
  • 400 canned tomatoes
  • 100 pasta
  • dried Italian herbs
  • salt
  • pepper
  • frying pan
  • cutting board
  • knife
  • spatula

Slice the zucchini, tomato, mushrooms, and mozzarella and set it all aside. Dice the onion and chop garlic. Place onion and garlic in a frying pan with some olive oil and sauté until golden. Add canned tomatoes, season with dried Italian herbs, salt and pepper and bring to a boil over medium-high heat. Meanwhile, cook the pasta in a pot of boiling water until very al dente, then drain and rinse under cold water. Set aside.

Step 2/3

  • 1 tbsp olive oil
  • baking dish
  • oven

Preheat the oven to 180°C/350°F. Place half of the pasta in a baking dish, pour half of the tomato sauce over it and cover it with mushrooms and zucchini slices. Do the same for the second layer and drizzle the remaining olive oil over it.

Step 3/3

  • dried Italian herbs
  • salt
  • pepper
  • basil

Spread sliced tomatoes and mozzarella over the top and sprinkle with some Italian herbs, salt, and pepper. Place the baking dish in the oven for approx. 25 min. at 180°C/350°F or until brown. Serve with fresh basil and enjoy!