Summer in a Casserole

By / Photography By | August 27, 2016

Ingredients

SERVINGS: 12 Serving(s)
  • 2 tablespoons olive oil
  • 3 cups cherry tomatoes
  • 3 garlic cloves, chopped
  • 12 ounces whole milk ricotta cheese
  • 6 ounces feta or goat cheese
  • 1/2 cup milk
  • 12 ounces cooked short pasta (such as penne)
  • 2 medium zucchini, cut into thin strips
  • 1/2 cup chopped fresh basil
  • 1/2 cup butter cracker crumbs (such as Ritz)
  • 1 tablespoon cold butter, cut into small pieces
  • Parmesan cheese

Preparation

 

1.  Preheat oven to 350F. Heat oil in large skillet. Add tomatoes and sauté over medium heat until browned, about 10 minutes. Add garlic. Cook 1 minute. Remove from heat.

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

3.  Transfer mixture to 2-quart casserole dish. Top with cracker crumbs. Sprinkle butter evenly over top. Sprinkle with Parmesan. Cover and bake 30-40 minutes or until hot and bubbly. 

Related Stories & Recipes

Pasta Carbonara with Farm Eggs

Chef Matt Farley's classic dish at The Southern: Linguine in brown butter with bacon lardons, pine nuts, goat cheese and Willow Farm eggs.

Ingredients

SERVINGS: 12 Serving(s)
  • 2 tablespoons olive oil
  • 3 cups cherry tomatoes
  • 3 garlic cloves, chopped
  • 12 ounces whole milk ricotta cheese
  • 6 ounces feta or goat cheese
  • 1/2 cup milk
  • 12 ounces cooked short pasta (such as penne)
  • 2 medium zucchini, cut into thin strips
  • 1/2 cup chopped fresh basil
  • 1/2 cup butter cracker crumbs (such as Ritz)
  • 1 tablespoon cold butter, cut into small pieces
  • Parmesan cheese