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Generating an image for this exact recipe… Oven-Baked Creamy Tomato Spaghetti with Zucchini

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Recipe details

Oven-Baked Creamy Tomato Spaghetti with Zucchini

Name: Oven-Baked Creamy Tomato Spaghetti with Zucchini
Total time: 45 min
Yield: 1
Cuisine: Italian
Ingredients: 85 g dry spaghetti, durum wheat semolina, smooth, no filling; 150 g ripe tomato, chopped; 1 pcs garlic clove, minced; 15 g Parmesan cheese, grated; 60 ml heavy cream; 20 g aged grated Parmigiano Reggiano; 100 g zucchini, sliced into half-moons; 10 g olive oil; 1.5 g kosher salt; 0.5 g dried oregano

EN RU

Spaghetti folded with tomato, garlic, cream, Parmesan, aged Parmigiano Reggiano, and zucchini, then baked until the zucchini is tender and the top is browned. An easy dinner recipe with step-by-step instructions.

≈ 204 kcal/100 g · ≈ 694 kcal/serving

45 minEasyItalian

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

dry spaghetti, durum wheat semolina, smooth, no filling85 g
ripe tomato, chopped150 g
garlic clove, minced1 pcs
Parmesan cheese, grated15 g
heavy cream60 ml
aged grated Parmigiano Reggiano20 g
zucchini, sliced into half-moons100 g
olive oil10 g
kosher salt1.5 g
dried oregano0.5 g

Cookware and utensils

Large pot
Colander
Small ovenproof baking dish
Mixing bowl
Oven

Directions

01
Heat the oven to 425°F.
Products
No products at this step
Action
preheat
Time
10 min
Temperature
425°F / 220°C
02
Boil salted water in a large pot.
Products
kosher salt — 1.5 g
Action
boil
Time
5 min
Temperature
boiling
03
Cook the spaghetti until barely tender, reserving 120 ml of pasta water.
Products
dry spaghetti, durum wheat semolina, smooth, no filling — 85 g
Action
cook
Time
8 min
Temperature
boiling water
04
Drain the spaghetti in a colander.
Products
dry spaghetti, durum wheat semolina, smooth, no filling — 85 g
Action
drain
Time
1 min
Temperature
hot
05
Combine the tomato, garlic, cream, Parmesan, Parmigiano Reggiano, olive oil, salt, oregano, and reserved pasta water in a bowl.
Products
ripe tomato, chopped — 150 g; garlic clove, minced — 1 pcs; heavy cream — 60 ml; Parmesan cheese, grated — 15 g; aged grated Parmigiano Reggiano — 20 g; olive oil — 10 g; kosher salt — 1.5 g; dried oregano — 0.5 g
Action
combine
Time
3 min
Temperature
room temperature
06
Fold the spaghetti and zucchini into the tomato mixture.
Products
dry spaghetti, durum wheat semolina, smooth, no filling — 85 g; zucchini, sliced into half-moons — 100 g
Action
fold
Time
2 min
Temperature
room temperature
07
Transfer the mixture to a small ovenproof baking dish.
Products
dry spaghetti, durum wheat semolina, smooth, no filling — 85 g; ripe tomato, chopped — 150 g; zucchini, sliced into half-moons — 100 g
Action
transfer
Time
1 min
Temperature
room temperature
08
Bake until the zucchini is tender and the top is browned.
Products
dry spaghetti, durum wheat semolina, smooth, no filling — 85 g; zucchini, sliced into half-moons — 100 g; Parmesan cheese, grated — 15 g; aged grated Parmigiano Reggiano — 20 g
Action
bake
Time
15 min
Temperature
425°F / 220°C

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