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Ingredients
- 1 lb rigatoni pasta
- 1 Tbsp olive oil
- 1 1/2 cups zucchini (from 1 [8 oz] zucchini)
- 5 oz baby spinach
- 1/4 tsp black pepper
- 1 tsp kosher salt, divided
- 3/4 cup sour cream
- 1/2 cup plain whole-milk Greek yogurt
- 1 large egg
- 16 oz fresh mozzarella cheese balls
- 2 oz grated Parmesan cheese
- 1 (14.5-oz) can diced tomatoes, drained
- Fresh basil leaves
Details
Servings 8
Preparation time 15mins
Cooking time 75mins
Preparation
Step 1
Preheat oven to 375. Cook pasta according to package directions. Drain and transfer to a large bowl. Heat 1 Tablespoon olive oil in a large nonstick skillet over medium-high. Add 1 1/2 cups zucchini, cut into half-moons, and cook, stirring occasionally, until lightly browned on all sides, about 4 minutes. Stir in 5 oz baby spinach; cook until wilted, about 1 minute. Sprinkle with 1/4 tsp each black pepper and kosher salt. Transfer to bowl with pasta. Whisk together 3/4 cup sour cream, 1/2 cup plain whole-milk Greek yogurt, 1 large egg, and 3/4 tsp kosher salt in a medium bowl until well incorporated. Stir sour cream mixture into pasta mixture until well coated. Add 12 oz small fresh mozzarella cheese balls and 1 oz grated Parmesan cheese to pasta mixture; toss to combine. Gently stir in 1 (14.5-oz) can diced tomatoes, drained. Transfer mixture to a lightly greased (with cooking spray) 9-inch springform pan, and place on a rimmed baking sheet. Bake in preheated oven until set, about 30 minutes. Top with 4 oz small fresh mozzarella cheese balls and 1 oz grated Parmesan cheese, and return to oven. Bake until golden brown, about 5 minutes. Remove and let stand 15 minutes. Release side of springform pan, and cut into 8 pieces. Sprinkle with fresh basil leaves.
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