Ingredients
- 8 ounces penne pasta
- 1 tablespoon olive oil
- ⅓ cup diced red onion
- 1 diced red bell pepper
- 3 cloves minced garlic
- sea kosher salt and fresh black pepper
- 2 tablespoons butter plus more for greasing the pan
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ teaspoon Italian seasoning
- ⅓ cup fresh grated Parmesan cheese from a wedge, plus more for serving
- ½ teaspoon grated lemon zest just the yellow layer not the white pith
- 2 - 3 cups cubed zucchini
- 1 cup shredded mozzarella cheese
- 15 ounces Ricotta cheese divided
Instructions
- Cook the pasta according to package directions to al dente. Drain and toss with a pat of butter or a drizzle of oil to prevent sticking.
Meanwhile:
- Preheat the oven to 400 degrees F. Butter a 9x9-inch baking or casserole pan.
- Heat the olive oil in a medium-sized frying pan over medium heat and cook the onion, bell pepper and garlic with a couple dashes each of salt and pepper until softened about 5 minutes, stirring often.
- Melt in the butter then stir in the flour and cook 2 - 3 minutes stirring often.
- Slowly stir in the milk. Turn the heat up slightly and bring to a simmer. Simmer 3 - 4 minutes, stirring often.
- Stir in the Italian seasoning, Parmesan cheese and ½ teaspoon salt plus ¼ teaspoon black pepper. Remove from the heat. Stir in the lemon zest.
- Stir the pasta, the sauce, 1 cup of the ricotta, the mozzarella and zucchini together.
- Spoon it into the casserole dish and dollop spoonfuls of the remaining ricotta on top.
- Bake 25 minutes. Serve with more Parmesan cheese on top.
Nutrition
Serving: 1grams