Pasta Pie!

One of the first Southern Living Magazines I owned had this recipe in it, and I’ve been making it ever since! It was appropriately dubbed “pasta pie” in my household, and has become a popular request (potentially just because it’s fun to say). This is too good not to share! The thought of putting pasta in a springform pan would have never occurred to me… but that’s why we have SLM! 😉

It’s also on the “lighter side” of pasta dishes, and meat-free!

 

Rigatoni Mozzarella Zucchini Pasta Bake (aka Pasta Pie)

My adaptations:

  • UP the veggies!
    • I use at least 2 and sometimes 3 zucchini’s
    •  A whole 8 ounces bag of spinach
    • and of course GARLIC (3 or more cloves)
  • Penne or a similar noodle can be used as well. I especially like small rigatoni. Less noodle more veggies is my aim, and it’s delicious!

From Southern Living Magazine

Preheat oven to 375°F. Cook rigatoni pasta according to package directions. Drain and transfer to a large bowl.

Heat olive oil in a large nonstick skillet over medium-high. Add zucchini and cook, stirring occasionally, until lightly browned on all sides, about 4 minutes. Stir in baby spinach; cook until wilted, about 1 minute. Sprinkle with black pepper and 1/4 tsp. kosher salt. Transfer to bowl with pasta.

Whisk together sour cream, plain whole-milk Greek yogurt, egg, and 3⁄4 tsp. kosher salt in a medium bowl until well incorporated.


Stir sour cream mixture into pasta mixture until well coated. Add 12 oz. small fresh mozzarella cheese balls and 1 oz. grated Parmesan cheese to pasta mixture; toss to combine. Gently stir in drained, diced tomatoes.