Baked pasta with zucchini is a truly delicious first course. I don’t know about you, but baked pasta brings me joy! It’s a dish that always smells like sweet memories, family lunches, picnics, happy Sundays and festive days. I still remember those large steaming trays that came out of the oven and in an instant filled the whole house with their aroma, or the checkered tablecloth that wrapped a large baking dish of still-warm baked pasta for a picnic in the woods of Faeto or at the Monticchio lakes. And so every time I make baked pasta it feels like diving into the past and I immerse myself once again in those sensations. Beyond the usual baked pasta with meatballs that my mother always made, I like to offer new equally tasty versions. Just like the recipe I want to share with you today: a white baked pasta with zucchini, speck and melting mozzarella. The perfect answer for anyone looking for a rich and tasty first course, but with an extra note of freshness compared to the classic ragù. It’s the dish that tastes like spring, where the sweetness of the zucchinis meets the creaminess of the béchamel and the oven’s crunchy gratin. In this recipe, the zucchinis are quickly sautéed to preserve their bright color and then plunged into a hug of velvety béchamel and melting cheese. The secret? A golden, crispy crust on top that hides a soft and juicy center. It’s the ideal dish to prepare in advance for a family lunch or a dinner with friends: just bake it and enjoy the aroma that will fill your kitchen!
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 522.28 (Kcal)
- Carbohydrates 38.72 (g) of which sugars 2.61 (g)
- Proteins 30.90 (g)
- Fat 27.43 (g) of which saturated 6.80 (g)of which unsaturated 5.14 (g)
- Fibers 3.14 (g)
- Sodium 770.24 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 13 oz pasta (the shape you prefer)
- 1.1 lb zucchini
- 1 1/4 cups béchamel
- 1/2 cup grated Parmigiano-Reggiano
- 9 oz scamorza cheese
- 3.5 oz speck
- to taste extra virgin olive oil
- 1 clove garlic
- to taste salt
- 1 pinch ground pepper
How to make Baked Pasta with Zucchini
Wash the zucchinis. Trim the ends and cut them into cubes. Pour 2-3 tablespoons of extra virgin olive oil into a pan, add one clove of garlic and the zucchinis. Add a pinch of salt and pepper and cook the zucchinis for 7-8 minutes over medium heat, turning them often with a wooden spoon. At the end of cooking remove the garlic clove.
While the zucchinis are cooking, prepare the béchamel and cook the pasta (the shape you prefer) in plenty of salted water. Drain the pasta al dente and place it in a bowl. Add the zucchinis, the scamorza and the speck cut into small pieces, and the béchamel. Mix using 2 tablespoons.
Transfer all the pasta into a baking dish and cover with grated Parmigiano-Reggiano. Bake the baked pasta with zucchini in a preheated static oven at 374°F for 16-18 minutes. In the last few minutes of cooking set the oven to grill to achieve an irresistible crunchy crust.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
For oven cooking, the béchamel should be slightly more fluid than usual. If it’s too thick, add half a ladle of the pasta cooking water: it will help keep the dish moist.
Zucchini loves fresh mint or basil. Add a few chopped leaves to the sautéed zucchini for an incredible aroma.
Also don’t miss the recipe for Lasagne rolls with zucchini
Your questions
Which pasta shape is best to use?
Short ridged shapes are best: penne, rigatoni and fusilli. The ridges allow the béchamel to cling perfectly to the pasta, ensuring a creamy bite every time.
Can I prepare it the day before?
Absolutely yes! In fact, by resting the pasta absorbs the flavors better. Prepare everything in the baking dish, cover with plastic wrap and refrigerate. At serving time, add a splash of milk on top to restore moisture and bake.
I don’t like speck, how can I replace it?
Use cooked ham or roasted chicken; for a vegetarian version simply add more cheese.
