Baked Zucchini Pesto Pasta

We love Lasagna but for some reason we don’t enjoy it in the summer. Lasagna is one of the first dishes we make when the weather starts to cool down. The other day we were thinking why not make a Summer Lasagna. Using the summer veggies and Pesto. Of course we wanted to use some of the wonderful basil from our garden. It is have been fun coming up with new ways to use pesto. This Baked Zucchini Pesto Pasta checked off our love and cravings for Lasagna and now we have a new summer lasagna!!!

Baked Zucchini Pesto Pasta

Like most Casseroles this baked zucchini pesto pasta is super easy to make and it can be made in advance. We actually made it again the next day and froze it for later in the year. Which will be nice to pull out of the freezer in the middle of winter. I always love having a bite of summertime around mid-January!

TIP:

1. Mix the Pesto and Ricotta Cheese together. This adds such a nice creamy texture.
2. Cook the pasta one minute less than the package recommends for al dente
3. Add 2 Tablespoons of salt to the water after the water starts to boil. Just before you put the pasta into the water.

Spicy Basil Pesto

Spicy Basil Pesto that's lower in calories and so enjoyable on Pizza, salad, or crusty bread. Makes 1 1/2 cups of pesto.

Check This Out

Zucchini Pesto Pasta Bake

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Course: Dinner, Lunch, Main Course, Main Dish

Cuisine: Italian

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 6

Calories: 334kcal

Author: Belly Laugh Living

Ingredients

• 8 Ounces Pasta
• 2 Tablespoon Salt
• 1 Tablespoon Olive Oil
• 2 Medium Zucchini or Summer Squash About 4 Cups
• 1 teaspoon Salt
• 6 Ounces Mozzarella Cheese
• 1 Cup Pesto
• 1/2 Cup Ricotta Cheese
• 2 Cups Cherry Tomatoes
• 1/2 Ounce Parmasan Cheese

Instructions

• Preheat oven 350°
• Prepare all ingredients
  
• Bring Water to boil After Water Starts to boil add at least 2 tablespoons of Salt. Add Pasta and cook for 1 minute less than the package suggests for Al Dente Pasta. When pasta is done drain.
  
• Heat 1 Tablespoon Olive Oil. Sauté Zucchini or summer squash for 5 minutes. Add Salt
  
• Add the Cherry Tomatoes to Squash
  
• Mix together Pesto and Ricotta Cheese
  
• Mix the Pesto/Ricotta mixter into the Pasta
  
• Place layer of Pasta mixture in Casserole Dish (1/2 of the Pasta)
  
• Place 1/2 of the Squash/tomato mixture on top of the pasta
  
• Place 1/2 of the Mozzarella cheese on top of the squash
  
• Layer with the rest of the pasta then the rest of the squash. Add the rest of the Mozzarella and all of the Paramesan cheese on top
  
• Place the COVERED Casserole in the preheated oven Bake for 45 minutes
  
• Remove the cover and Bake for additional 15 minutes to ensure the cheese is melted and creates a little crunch!
  
• Enjoy!!!!!
  

Nutrition

Calories: 334kcal | Carbohydrates: 34g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 3037mg | Potassium: 406mg | Fiber: 2g | Sugar: 4g | Vitamin A: 821IU | Vitamin C: 23mg | Calcium: 238mg | Iron: 17mg

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