Baked Pasta & Zucchini
Submitted by phillnutt
Layered Italian bake with rotini, salted zucchini, potatoes, prosciutto, tomatoes, and Parmesan dotted with butter. A hearty make-ahead casserole with serious depth.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minThis layered bake has real Italian grandma energy.
Salted zucchini, sliced potatoes, onions, prosciutto, and colorful rotini all get stacked in a baking dish, dotted generously with butter, showered with Parmesan, and topped with fresh chopped tomatoes.
Every layer brings something different: the zucchini goes silky, the potatoes turn tender, the prosciutto adds salty richness, and the herbs tie it all together.
Best part? You can assemble the whole thing up to four hours ahead and refrigerate it until you’re ready to bake.
Chef Tips
- Salting and draining the zucchini is not optional. It pulls out moisture that would otherwise make the casserole watery.
- Squeeze the zucchini between paper towels until truly dry before layering.
- Use a clear baking dish so you can see those beautiful layers through the side.
- Let the casserole rest in the oven with the door open for 10 minutes after baking. This lets everything set up so it doesn’t fall apart when you serve.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Cook the pasta according to package directions.
Drain the pasta and set aside.
While the pasta is cooking, trim the zucchini but do not peel.
Slice the zucchini thinly, place in a colander, and sprinkle with salt.
Let stand at room temperature for 30 minutes to drain off excess moisture.
Put the zucchini between 2 layers of paper towels and squeeze dry with your hands.
Place the zucchini in a well-greased 9 x 13-inch clear baking dish .
Top with the onion slices, then with the potatoes.
Dot with 2 tablespoons of the butter and sprinkle the prosciutto on top.
Dot with 2 more tablespoons of butter.
Sprinkle ¾ cup Parmesan cheese on top.
In a separate bowl, mix the pasta, parsley, and basil with the salt and pepper to taste.
Distribute the pasta over the vegetables in the baking dish.
Dot with 2 more tablespoons of butter.
Top the pasta with the tomatoes, dot with the remaining butter, and sprinkle the remaining Parmesan on top.
The casserole can be refrigerated for 4 hours at this point.
Cover the baking dish with aluminum foil and bake 45 minutes to 1 hour.
Turn off the oven, open the oven door, and let the dish stand for about 10 minutes before serving.
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