Zucchini Pasta Bake

Ingredients

• 400 g whole wheat pasta (e.g., penne)
• Salt
• 2 zucchinis
• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 400 g diced tomatoes (canned)
• 1 tsp Italian herbs
• 0.5 tsp paprika powder
• 0.5 Organic lemon
• 125 g ricotta
• Pepper
• 50 g grated Gouda

Instructions

1. 1.

   Cook the pasta according to package instructions in boiling salted water for 6–8 minutes until al dente, then drain and set aside.

2. 2.

   Clean, wash, dry, quarter lengthwise, and slice the zucchinis. Peel and finely chop the onion and garlic. Heat oil in a pan. Sauté onions, garlic, and zucchini over medium heat for about 2–3 minutes. Stir in tomato paste and roast for about 1 minute. Add diced tomatoes, Italian herbs, and paprika; simmer on low heat for 5 minutes.

3. 3.

   Meanwhile, wash the organic lemon and grate its zest. Mix ricotta into the zucchini-tomato sauce, add lemon zest, and season with salt and pepper to taste.

4. 4.

   Place the pasta in a baking dish, pour the vegetable sauce over it, and sprinkle grated Gouda on top. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 15–20 minutes until golden brown. Remove from the oven and serve on plates.