Pappardelle Zucchini Ricotta Bake

Name: Pappardelle Zucchini Ricotta Bake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 400 g pappardelle; 700 g zucchini; 2 cloves garlic; 300 g ricotta; 300 g whipping cream; 300 ml milk; 4 eggs; Salt; pepper (ground); 150 g grated Bergkäse; 2 tbsp basil pesto (jarred); basil leaves for garnish

Prep: 20min

| Servings: 4 | Cook: 45min

Noodle bake with zucchini and ricotta is a recipe with fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

400 g pappardelle
700 g zucchini
2 cloves garlic
300 g ricotta
300 g whipping cream
300 ml milk
4 eggs
Salt
pepper (ground)
150 g grated Bergkäse
2 tbsp basil pesto (jarred)
basil leaves for garnish

Instructions

1.
Cook pasta in plenty of boiling salted water until al dente, drain, rinse with cold water and set aside.
2.
Wash and trim zucchini, slice lengthwise into thin rounds and brush each slice with pesto.
3.
Peel garlic cloves, crush them and mix with ricotta, cream, milk, and eggs. Season with salt and pepper.
4.
Layer pasta and zucchini slices in a greased baking dish, pour the egg mixture over, and bake at 200 °C (medium) for about 45 minutes. Garnish with basil leaves before serving.