Comfort food you can indulge in without all the guilt. Creamy ricotta cheese teams up with tangy sour cream, shredded mozzarella, and sauteed veggies. When this dish is bubbling away in the oven, you know it’s going to be a good night.
16 ounce box ziti or other tubular pasta
1 tablespoon olive oil
1 small onion, chopped
1 medium zucchini, cut into 1/2 inch chunks
2 cloves garlic, minced
1/2 cup sundried tomatoes, chopped
1/4 cup fresh basil, cut into strips
4 cups tomato-based pasta sauce (jarred or homemade)
1 1/2 cup shredded mozzarella cheese
8 ounces sour cream
8 ounces ricotta cheese
1/4 cup Parmesan cheese, grated
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil. Add a generous pinch of salt, then add pasta. Cook for about 8 minutes, or approximately 2/3 of the time recommended on the pasta package directions. Drain.
While pasta is cooking, heat olive oil in a large skillet. Add onions and cook until translucent but not brown, 6-8 minutes. Add zucchini and garlic. Cook until zucchini begins to soften but still has a crunch to it, 5-7 minutes. Remove vegetables from heat and set aside.
In a large bowl, combine the sour cream and ricotta. Add the vegetables, sundried tomatoes, basil and cooked pasta. Mix well.
In a 9″x 11″ dish, layer half the pasta mixture and top with half the shredded mozzarella. Carefully spread half the tomato sauce over the pasta in a thin layer. Add the remaining pasta and then remaining mozzarella. Spread the rest of the pasta sauce over the top, and finally top with the Parmesan cheese.
Cook for 40 minutes or until the cheese is bubbly.