Auntie Abi's A to Zucchini Baked Pasta

This fun and flavorful dish is something I threw together because I ended up with an endless supply of Zucchini this year 😅. Its savory and sweet and makes great leftovers!😍

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375°F (190°C). Grease a medium baking dish and a tiny one.

Step 2

Cook pasta just shy of al dente (1–2 minutes less than the box says). Drain pasta (keep a little bit of pasta water) and set aside.

Step 3

In a large skillet, brown the beef in olive oil. Season with salt, pepper, oregano, thyme, rosemary, and red pepper flakes.

Step 4

Add onion + garlic, sauté until fragrant.

Step 5

Add zucchini + peppers, cook 5–6 minutes until softened.

Step 6

Pour in vodka sauce and a splash of pasta water. Simmer 2–3 minutes.

Step 7

Taste sauce — if it’s too acidic, stir in a small spoon of brown sugar to taste to balance.

Step 8

Stir in spinach until wilted. Taste and adjust seasoning with salt, pepper, and red pepper flakes.

Step 9

In a bowl, mix ricotta, shredded cheese blend, egg, and a splash of milk until creamy.

Step 10

Assemble: layer half of the pasta mix, dollop cheese mixture, add remaining pasta, top with extra cheese. Optional melty upgrade: add peeled mozzarella sticks across the top before baking for a molten finish.

Step 11

Bake uncovered for 20–25 minutes until bubbling and golden. Let it cool a bit before serving.