Courgette and mozzarella pasta bake


  • 2 garlic cloves, finely chopped
  • 250 g pasta, penne or rigatoni
  • 250 g balls of buffalo mozzarella
  • 2 tbsp double cream
  • 500 g courgettes, trimmed
  • parmesan, freshly grated

1. Preheat the oven to 190C/170C fan/gas 5, and lightly butter a 1.5 litre oven dish. 2. Cut the courgette into 3mm thick slices, heat 3 tablespoons of olive oil in a large frying pan over a medium heat and add the courgette. Once sizzling nicely, but before they start to brown, turn the heat dow...

View full recipe at SpringPad


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