Fresh Summer Casserole Recipe

6

Ingredients

2 tablespoons olive oil
3 cups cherry or grape tomatoes
3 garlic cloves, chopped
12 ounces whole-milk ricotta cheese
6 ounces feta cheese or combination of goat and feta cheeses
1/2 cup 2 percent reduced-fat milk
12 ounces cooked short pasta (such as gemelli or penne)
2 medium zucchini, cut into thin strips with a vegetable peeler
1/2 cup fresh basil, chopped
1/2 cup cracker crumbs
1 tablespoon cold butter, cut into small pieces
Grated Parmigiano Reggiano (optional)

Preparation

Step 1

Instructions

Preheat oven to 350F.

Heat oil in a large skillet. Add tomatoes and sauté over medium heat until browned, about 10 minutes. Add chopped garlic. Cook 1 minute.

Combine ricotta, feta and milk in a large mixing bowl; stir well. Add cooked pasta, tomatoes, zucchini, cheese mixture and basil; stir gently.

Transfer to a 2-quart casserole dish. Top with cracker crumbs. Sprinkle butter evenly over top. Sprinkle with Parmigiano Reggiano, if using. Cover and bake 30 to 40 minutes or until hot and bubbly.