Summer in a Casserole

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.

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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

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