Lake Como Pasta
Pasta and Pizza • Italian
Description
Lake Como Pasta
Ingredients
- Pasta 15 oz
- Canned tomatoes 5 lbs
- Olive Oil 2 tablespoons
- Basil 3 tablespoons
- Zucchini 30 oz
- Ricotta cheese 15 oz
- Garlic 9 cloves
- Red Peppercorns to taste
- Ground Nutmeg 1 teaspoon
- Salt 1 teaspoon
- White mushrooms 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 445°F. Lightly spray the surface with non-stick spray.
Step 2
Evenly distribute the pasta at the bottom of the pot. Dilute the liquid from the canned tomatoes with water to make a full glass.
Step 3
Pour the pasta with the resulting liquid along with the olive oil. Mix the tomatoes with the basil in a bowl; season with salt and pepper. Spread over the pasta. Top with half slices of zucchini.
Step 4
Mix the ricotta, garlic, red peppercorns, nutmeg, and salt in a small bowl. Pour the mixture over the zucchini. The next layer on top of the ricotta mixture should be the mushrooms and the remaining zucchini slices.
Step 5
Cover the pot with a lid and remove from the oven after 53 minutes or 3 minutes after the aroma appears.
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