Not the usual baked pasta that we all naturally love, but this time I wanted to experiment with this baked pasta with zucchini and smoked burrata. I assure you that if you make it just once, it will become one of your favorite dishes. The rigatoni meet this super creamy sauce, created by the union of zucchini and ricotta. The explosion of flavor is given by the delicious smoked burrata, which I assure you makes the difference. Try it and let me know what you think
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz rigatoni
- 3 tbsps extra virgin olive oil
- 1/2 onion
- 10.5 oz zucchini
- to taste salt
- 1 cup ricotta
- 1 oz Parmesan
- 1 pinch pepper
- 1 ladle water (from pasta cooking)
- 3.5 oz burrata (smoked)
- 3 tbsps béchamel
Tools
- 1 Baking dish
- 1 Saucepan
- Food Processor
Steps
Start by boiling the rigatoni. Once cooked, drain them well and place them in a bowl to cool. To prevent the pasta from sticking, add a bit of extra virgin olive oil.
Meanwhile, heat the extra virgin olive oil with the onion in a pan. Add the chopped zucchini, salt, and cook for about 10 minutes.
Once the zucchini are cooked, place them in a cup or bowl with the Parmesan and ricotta.
Add a pinch of salt, pepper, oil, and the ladle of pasta cooking water.
At this point, use the immersion blender to turn everything into a cream.
Pour some of the obtained cream and mix the pasta to blend well.
Now in the baking dish, pour a few tablespoons of sauce.
Add the Parmesan.
Add the pasta to cover the bottom.
More sauce and the burrata cut into pieces.
A few tablespoons of béchamel.
More pasta.
More cream.
Parmesan and
burrata. Bake in a fan oven at 355°F for about 25 minutes.
