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Recipe Thursday-Summer in a Casserole

Posted on August 12th, 2010 | Posted in Casserole, Main Course, Recipes

This recipe was too good not to pass along and perfect because all of these Summer vegetables are in season right now!  I was able to pull 4 cups of ripe cherry tomatoes out of our garden, just before making this recipe Tuesday night.  Also, we still have our Portofino Pasta’s on special so you can utilize them in a new recipe.

Summer in a Casserole

Yield: 6 Servings

2     bacon slices (KNZ2660) or olive oil (992055)
4     cups cherry tomatoes
3     garlic cloves, chopped (991057)
15   ounces ricotta cheese (775752)
8     ounces feta cheese (774392) or combination of goat and feta (775880)
3/4  cup whole milk
1     pound penne (991533)
1     large zucchini, cut into strips
1/2  cup chopped fresh basil
1     tablespoon salted butter (880025)
Grated Parmesan (LCF701)


  1. Preheat oven to 350F.
  2. Cook bacon in a skillet until crisp. Remove bacon, crumble and set aide. Add tomatoes to drippings and sauté over medium heat until browned, about 10 minutes. Add chopped garlic. Cook 1 minute.
  3. Combine ricotta, feta and milk, stir well. In a large casserole dish, combine cooked pasta, bacon, tomatoes, zucchini, cheese mixture, and basil. Dab with butter. Sprinkle with Parmesan. Cover and bake 30 to 40 minutes or until hot and bubbly, cook uncovered for an additional 5 minutes to brown the casserole.

Recipe from Relish Magazine, Photo features gemelli pasta

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