[WATCH] Mozzarella di bufala and zucchini pasta bake

Watch Sean Gravina make a zucchini and mozzarella pasta bake

Mozzarella di bufala and zucchini pasta bake

Ingredients

• Extra Virgin oil
• 2 garlic cloves, 1 minced 1 sliced
• 1 white onion
• 3 zucchini, cut length wise deseeded and diced
• ½ cup chicken stock
• ½ cup basil leaves
• Salt and pepper
• 450g Dececco Cavatappi
• 1 yellow squash, seeds removed and diced
• 1 shallot, diced
• 225g bufala mozzarella, drained diced
• ½ cup fresh bread crumbs (loaf of stale bread)
• Parmesan, grated

Method

1. Set the oven to 190°C.
2. Make the sauce by heating a heavy saucepan over medium heat. Add some olive oil, heating it until the oil is almost smoking.
3. Add the minced garlic, the onion, two thirds of the zucchini and the stock.
4. Simmer until the vegetables are softened (approx. 12 – 15 min). Remove the pan from the heat and cool.
5. Stir the whole basil to the zucchini mix until wilted and blend to a fine puree. Pass through a fine sieve, season and set aside.
6. Boil the pasta in salted just before it becomes al dente. Take 1 minute off the packet instructions to al dente to ensure the pasta does not over cook when baking.
7. Heat a large saucepan over medium high heat. Add some olive oil, heat and add the sliced garlic, remaining zucchini, yellow squash and shallots and cook stirring with a wooden spoon as it cooks.
8. Cook until soft but not browned, season with salt and pepper.
9. Add the sauce to the zucchini mixture and heat until warmed through. Stir in the cavatappi and the finely cut basil and toss to coat.
10. Pour the pasta into a baking dish.
11. Scatter the diced mozzarella over the pasta and sprinkle the bread crumbs over the top.
12. Cover with foil and bake for 20 mins, remove the foil and bake for about 10 mins.
13. Finish off by sprinkling some Parmesan.

This recipe was first seen on Gourmet Today TV, aired on TVM on 5 December, 2014. 

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