The transition from summer to fall has begun.
I'm literally JUMPING FOR JOY!
I LOVE this time of year.
The crisp air change,
the cool breeze blowing through the windows,
the swap over to yummy fall foods like
pumpkin coffee, caramel apples, mulled cider,
casseroles, butternut squash bisque,
the list goes on.
I mean, don't get me wrong,
I'm a big fan of summer fruits and veggies.
But, I also crave comfort foods
like they're going out of style.
Just one of the reasons fall is so near and dear to my heart.
This casserole is the best of both worlds.
A little bit summer, and a little bit fall.
Zucchini, cherry tomatoes, and fresh basil
combined with pasta, ricotta and feta.
Light and hearty all at the same time.
Give it a try,
I promise you'll be going back for seconds!
I've had a casserole kind of like this in the past.
But, it was made primarily with eggplant
which was equally as good as the zucchini.
So, when I found this in our local paper last week
I knew I had to give it a go.
Plus, I got to use my super duper new herb chopping scissors!
That part was the icing on the cake, these suckers are AWESOME!
2 tablespoons olive oil
3 cups of grape tomatoes
3 cloves of garlic, minced
12 oz. whole milk ricotta
6 oz of feta cheese
1/2 cup 2% milk
12 oz cooked and drained pasta (such as penne)
2 medium zucchini, shredded with a vegetable peeler
1/2 cup fresh basil, chopped
1/2 cup cracker crumbs (Ritz work well)
1 tablespoon cold butter, chopped
Preheat oven to 350
Heat oil in large skillet. Saute tomatoes until lightly browned (medium heat).
Add in garlic and cook for about 1 to 2 more minutes.
Mix together feta, ricotta and milk.
Once combined add remainder of ingredients, including the tomatoes.
Place into a casserole dish.
Sprinkle cracker crumbs over the top along with the chopped butter, spread evenly.
Cover with foil and bake for 40 minutes or until bubbly.