Creamy Zucchini Soup Pasta Bake

Instructions

1. 1

   Preheat oven to 400°F (200°C). Lightly oil a 9x13-inch (or similar) baking dish.

2. 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. 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. 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. 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. 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. 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. 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. 9

   Rest and serve: Let rest 5–10 minutes. Garnish with fresh basil/parsley and an extra grate of Parmesan.

10. 10

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