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Nadia James

Zucchini Sun-Dried Tomato Pasta Casserole

Zucchini Sun-Dried Tomato Pasta Casserole — A warm, shareable side bake that can be assembled in advance with precooked components.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting / chilling / cooling 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 portions
Course: Dinner
Cuisine: American-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups fully cooked, cooled short pasta
  • 2 cups cooked diced zucchini
  • 1 cup shredded cheddar or mozzarella cheese
  • 1 cup milk
  • 2 large eggs, beaten
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked diced zucchini
  • 1/3 cup chopped drained sun-dried tomatoes

Equipment

  • 8-inch baking dish
  • mixing bowl
  • food thermometer

Method
 

  1. Preheat oven to 375°F; lightly oil an 8-by-8-inch baking dish. Use fully cooked rice or pasta and cooked vegetables.
  2. Whisk milk, beaten eggs, salt and pepper in a bowl; fold in cooked grains, vegetables and half the cheese.
  3. Stir in special additions (cooked diced zucchini, chopped drained sun-dried tomatoes) and spoon mixture into the baking dish. Sprinkle remaining cheese on top.
  4. Bake uncovered 30–35 minutes until the center is fully set and an instant-read thermometer registers at least 165°F.
  5. Rest 10 minutes before serving.

Notes

  • Cook rice or pasta and vegetables before assembly; the oven sets the casserole rather than cooking raw ingredients.
Storage: Refrigerate within 2 hours in shallow containers, use within 3–4 days and reheat to 165°F.
Serving suggestion: Serve on a festive platter.