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Recipe details
Spaghetti casserole with mascarpone, tomato, cream, and zucchini
Spaghetti is combined with creamy tomato sauce, mascarpone, and tender zucchini, then baked until bubbling and lightly browned. An easy dinner recipe with step-by-step instructions.
≈ 230 kcal/100 g · ≈ 1,073 kcal/serving
55 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
spaghetti100 g
mascarpone, fresh spread60 g
crushed tomato120 g
heavy cream80 ml
small zucchini, diced100 g
olive oil5 ml
salt0.75 g
black pepper0.25 g
Cookware and utensils
large pot
colander
small saucepan
1-quart baking dish
mixing spoon
Directions
01
Preheat the oven to 375°F (190°C).
Products
No products at this step
Action
preheat
Time
8 min
Temperature
375°F (190°C)
02
Boil the spaghetti in salted water until just underdone.
Products
spaghetti — 100 g; salt — 0.75 g
Action
boil
Time
8 min
Temperature
boiling water
03
Drain the spaghetti in a colander.
Products
spaghetti — 100 g
Action
drain
Time
1 min
Temperature
none
04
Sauté the zucchini in olive oil in a saucepan until lightly softened.
Products
small zucchini, diced — 100 g; olive oil — 5 ml
Action
sauté
Time
5 min
Temperature
medium heat
05
Warm the crushed tomato and cream in the saucepan.
Products
crushed tomato — 120 g; heavy cream — 80 ml
Action
warm
Time
4 min
Temperature
medium-low heat; do not boil
06
Stir the mascarpone, pepper, and remaining salt into the warm sauce.
Products
mascarpone, fresh spread — 60 g; black pepper — 0.25 g; salt — 0.75 g
Action
stir
Time
2 min
Temperature
warm
07
Combine the spaghetti, zucchini, and sauce in the baking dish.
Products
spaghetti — 100 g; small zucchini, diced — 100 g; crushed tomato — 120 g; heavy cream — 80 ml; mascarpone, fresh spread — 60 g
Action
combine
Time
4 min
Temperature
warm
08
Bake the casserole until bubbling at the edges and lightly browned on top.
Products
spaghetti — 100 g; small zucchini, diced — 100 g; crushed tomato — 120 g; heavy cream — 80 ml; mascarpone, fresh spread — 60 g
Action
bake
Time
18 min
Temperature
375°F (190°C); serve at about 165°F (74°C) in the center
09
Cool the casserole for 5 minutes before serving.
Products
spaghetti — 100 g; small zucchini, diced — 100 g; crushed tomato — 120 g; heavy cream — 80 ml; mascarpone, fresh spread — 60 g
Action
cool
Time
5 min
Temperature
hot but stable
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available