A baked pasta that's light and bubbly and crusty on top, full of good for you vegetables. Perfect to prepare ahead and warm up when you're ready!
Baked Pasta Carbonara
4 oz. short pasta (farfalle, penne or rigatoni)
1/2 cup heavy cream
1/2 cup grated pecorino or parmigiano cheese
1 medium zucchini, cut into large dice
1 medium onion, diced or sliced
salt, pepper & olive oil
Preheat your oven to 350 degrees.
Bring a 4 quart pot of water to a boil. Add 1 tablespoon of salt to the water and then add the pasta. Cook until the pasta is still very firm (it will cook more in the oven). Drain and pour into a 9x9 baking dish.
While the pasta is cooking, heat 2 tablespoons of olive oil in a medium size sauce pan. Add the zucchini and onion and cook until a little soft and golden, about 5 minutes. Add the zucchini and onion to the baking dish with the pasta.
Beat the eggs in a bowl, add the cream and half the grated cheese, and pour into the baking dish. Mix everything well. Then sprinkle the remaining grated cheese on top.
Bake for 30 minutes, or until the pasta is bubbly and golden brown on top.