Fresh Ricotta & Zucchini Pasta Bake
  • Sauce
  • 1 lbs lean ground beef
  • 1 onion, diced
  • 2 cups zucchini, halved longways and diced
  • 3 cloves garlic, minced
  • 1 tablespoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon red pepper flakes
  • 1 bottle of tomato sauce; approx 540g
  • 1 teaspoon sugar
  • Extra virgin olive oil
  • Salt and pepper
  • Topping
  • ½ cup breadcrumbs
  • ¼ cup salted butter, melted
  • ½ teaspoon garlic salt
  • 2 cups dry tortiglioni shaped pasta
  • 2 cups fresh ricotta ([url:1]recipe here[/url])
  1. Preheat oven to 350 degrees. In a large saucepan, bring salted water to a boil over medium high heat.
  2. While the water is boiling, add onion to a large saute pan, cook in one tablespoon of olive oil until translucent. Add garlic and zucchini to onion mixture and cook for an additional 5 minutes. Push vegetables to the side, add ground beef and season with a dash of salt, pepper, garlic powder, oregano, red pepper flakes. Add tomato sauce and sugar and stir until well combined. Reduce heat to medium-low and let simmer. Meanwhile, in a bowl combine bread crumbs, butter, garlic salt and set aside.
  3. Once the water is boiled add pasta, stir and cook until al dente. Drain and pour pasta into sauce, gently stir until combined. Pour half of the mixture into the bottom of a medium-sized baking dish. Spoon half of the fresh ricotta on top of pasta mixture. Pour remaining pasta on top of ricotta layer. Sprinkle breadcrumbs on top of the pasta layer. Dollop the remaining ricotta on top.
  4. Bake for 25 to 30 minutes or until slightly golden on top. Serve immediately.
Recipe by jessica burns at