Just a tip: Baked pastas are even better served the next day!
Ingredients for baked ziti with zucchini – Serves 2 – 4
- 1 lb (500 grams) homemade pasta penne or rigatoni pasta (dried will do, just follow the instructions on the packet)
- 1 lb (500 grams) zucchini
- 2 tablespoons olive oil
- 10 oz (300 grams) mozzarella, diced
- 1 pint (500 ml) bechemal sauce
- 4 oz (100 grams) grated cheese to taste
- 2 ounces butter, diced
- 2 tablespoons extra virgin olive oil to taste
- 1 level teaspoon salt
- Wash the zucchini and cut them lengthwise into thin slices.
- Fry in olive oil then put them on paper towels to remove excess oil.
- Add salt and set aside.
- Cook the pasta in plenty of salted water to al dente, drain and put it in a bowl then toss with a little olive oil and a few tablespoons of the bechemal sauce.
- Take a baking dish and put a little of sauce on the bottom.
- The make a layer of pasta and a layer of zucchini.
- Cover with some bechemal sauce and mozzarella and a generous sprinkling of grated cheese.
- Make another layer as before and finish with a sprinkling of cheese and dot with the butter.
- Bake at 200C / 390F degrees for 15-20 minutes until the cheese melts and turns golden brown.
- Allow to rest for up to 10 minutes before serving.
FROM: In Cucina Con Mara