Bushels of cherry tomatoes always take me by surprise. They still feel like diamonds in the rough. And they're still in abundance at my daughter's produce stand--chocolate cherry tomatoes, teardrop, s...
- 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. Serves 12.