Cheesy Baked Zucchini Pasta al Pomodoro

Step 1

Heat oven to 400F.

Step 2

In a medium pot, heat the olive oil over medium-high heat. Once shimmering, add the garlic cloves and shallots. Saute for 3 minutes or until tender. Add in the oregano and red pepper flakes. Saute for 1 minute and then add in the zucchini and a pinch of salt. Saute for 5 minutes or until the zucchini starts to become tender.

Step 3

Stir in the crushed tomatoes and simmer for 5 minutes. Season to taste with salt and black pepper.

Step 4

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, about 2 minutes short of the usual cook time. Drain and reserve ½ cup of the pasta water.

Step 5

In a 9x13-inch baking dish, stir the pasta with the tomato sauce, fontina, and reserved pasta water. Top with dollops of the ricotta and the mozzarella slices.

Step 6

Place in the oven and bake for 25 minutes, or until the cheese starting to blister on top. Let rest for 5 minutes, then cut into pieces and serve.