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Categories:
Pasta tomatoes olive oil basil zucchini low-fat Ricotta cheese garlic red pepper ground nutmeg salt porcini
Viewed: 47 - Published at: 8 years agoIngredients
- 3 cups radiatore pasta (8 oz.)
- 3 14.5-oz. cans diced tomatoes, drained, liquid reserved
- 2 Tbs. olive oil
- 3 Tbs. basil, chopped
- 6 small zucchini, sliced in rounds (2 lb.)
- 3 cups low-fat ricotta cheese
- 9 cloves garlic, minced (3 Tbs.)
- 3/4 tsp. red pepper flakes
- 3/4 tsp. ground nutmeg
- 1/2 tsp. salt
- 1 1/2 cups porcini or shiitake mushrooms, sliced
Method
- Preheat oven to 450 F. Generously spray inside of 5 1/2- or 6-quart Dutch oven with cooking spray.
- Spread pasta in even layer in bottom of pot.
- Add enough water to tomato liquid to make 1 cup.
- Stir liquid into pasta with olive oil.
- Toss tomatoes with basil in separate bowl; season with salt and pepper.
- Spread over pasta.
- Top with half of zucchini rounds.
- Combine ricotta, garlic, red pepper flakes, nutmeg, and salt in small bowl.
- Spread over zucchini.
- Layer mushrooms and remaining zucchini over ricotta mixture.
- Cover pot, and bake 53 minutes, or about 3 minutes after aroma wafts from oven.
