Summer in a Casserole

August 27, 2016

Ingredients

2 tablespoonsolive oil

3 cupscherry tomatoes

3garlic cloves, chopped

12 ounceswhole milk ricotta cheese

6 ouncesfeta or goat cheese

1/2 cupmilk

12 ouncescooked short pasta (such as penne)

2 mediumzucchini, cut into thin strips

1/2 cupchopped fresh basil

1/2 cupbutter cracker crumbs (such as Ritz)

1 tablespooncold 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.