Ingredients: |
Ingredients: 1 lb. rigatoni pasta
1 tbsp. olive oil
1 1/2 c. zucchini, cut into half-moons (from 1 8 oz. zucchini)
5 oz. baby spinach
1/4 tsp. black pepper
1 tsp. kosher salt, divided
3/4 c. sour cream
1/2 c. plain whole-milk greek yogurt
1 lg. egg
16 oz. small fresh mozzarella cheese balls, divided
2 oz. grated Parmesan cheese, divided
1 (14.5-oz.) can diced tomatoes, drained
Fresh basil leaves
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Directions: |
Directions:Step 1
Preheat oven to 375°F. Cook rigatoni pasta according to package directions. Drain and transfer to a large bowl.
Step 2
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.
Step 3
Whisk together sour cream, plain whole-milk Greek yogurt, egg, and 3⁄4 tsp. kosher salt in a medium bowl until well incorporated.
Step 4
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.
Step 5
Transfer mixture to a lightly greased (with cooking spray) 9-inch springform pan, and place on a rimmed baking sheet. Bake in preheated oven until set, about 30 minutes. Top with remaining 4 oz. small fresh mozzarella cheese balls and remaining 1 oz. grated Parmesan cheese, and return to oven. Bake until golden brown, about 5 minutes. Remove and let stand 15 minutes. Release side of springform pan, and cut into 8 pieces. Sprinkle with fresh basil leaves. |
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