Creamy Zucchini Soup Pasta Bake

A cozy, creamy pasta bake that turns your zucchini soup into a lush sauce—studded with cannellini beans, roasted tomatoes, herbs, and a golden cheesy crust.

Ingredients

• 5 cups prepared zucchini soup
• 12 oz (350 g) short pasta (penne, rigatoni, or fusilli)
• 1 cup ricotta
• 1/2 cup heavy cream or whole milk
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 cups cherry tomatoes, halved
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan (plus extra for serving)
• 1/2 cup breadcrumbs (panko or regular)
• 2 tbsp olive oil
• 1 tbsp butter (optional, for richer sauce)
• 1 tsp lemon zest
• 1 tsp dried oregano or 1 tbsp chopped fresh oregano/basil
• 1/4 tsp red pepper flakes (optional)
• Salt and plenty of black pepper
• 2 tbsp toasted pine nuts or chopped walnuts (optional)
• Fresh basil or parsley for garnish

Instructions

1. Preheat oven to 400°F (200°C). Lightly oil a 9x13-inch (or similar) baking dish.
2. Roast tomatoes: Toss cherry tomatoes with 1 tbsp olive oil, salt, pepper, and a pinch of oregano. Spread on a baking sheet and roast 12–15 minutes until blistered. Set aside.
3. Cook pasta: Boil pasta in salted water for 2–3 minutes less than package directions (it will finish cooking in the oven). Drain and set aside.
4. Sauté aromatics: In a skillet, heat 1 tbsp olive oil and butter (if using). Sauté onion until translucent (4–5 min), add garlic and red pepper flakes, cook 1 min.
5. Make sauce: Pour the zucchini soup into the skillet with onions and bring to a gentle simmer. Stir in cream, ricotta, lemon zest, oregano, and season with salt and lots of black pepper. Simmer 4–6 minutes to thicken slightly. Taste and adjust seasoning.
6. Combine: In a large bowl, mix the par-cooked pasta, cannellini beans, roasted tomatoes (reserve a few for top), and the zucchini-ricotta sauce. Fold in half the mozzarella and half the Parmesan.
7. Assemble: Pour mixture into the prepared baking dish. Sprinkle remaining mozzarella and Parmesan over the top. Evenly scatter breadcrumbs and toasted nuts (if using) for crunch.
8. Bake: Bake uncovered 18–22 minutes, until bubbly and golden on top. If you want extra browning, broil 1–2 minutes—watch carefully.
9. Rest and serve: Let rest 5–10 minutes. Garnish with fresh basil/parsley and an extra grate of Parmesan.

Flavor profile

• Creamy, herb-forward, slightly bright from lemon zest and roasted tomatoes; crunchy top adds texture contrast.