Recipes
- 8 ounce penne pasta
- 2 tablespoon olive oil
- 3 clove garlic, minced
- 1 zucchini, halved lengthwise and cut into 1/2-inch pieces
- 3 cup spaghetti sauce
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoon fresh parsley, chopped
- 6 ounce mozzarella, grated
- Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a deep 8-inch baking dish or 2-quart oven-safe casserole.
- Cook Pasta: Cook the penne pasta (8 ounces) in boiling salted water according to the package directions until al dente. Drain and set aside.
- Sauté Zucchini: While the pasta cooks, heat the olive oil (2 tablespoons) in a large skillet over medium-high heat. Add the minced garlic (3 cloves) and zucchini (1). Stir well and cook until tender and golden, about .
- Mix: In the baking dish (or skillet if oven-safe), combine the pasta, sautéed zucchini, and spaghetti sauce (3 cups). Stir in the salt (1/2 teaspoon), black pepper (1/2 teaspoon), and chopped fresh parsley (2 tablespoons). Mix well until thoroughly combined.
- Bake: Sprinkle the grated mozzarella (6 ounces) evenly over the top. Cover with foil and bake for . Remove the foil and bake uncovered for a further until the cheese is melted, golden, and bubbly.
- Serve: Remove from the oven, let rest for a few minutes, and serve warm.