Skip to main content
Epicurious

Lake Como Pasta

This easy pasta dish is fancy enough to serve to company, but simple enough for weekday dining. If you like spicy food, double the red pepper flakes (the amount given here is considered mildly to medium spicy). Or you can just leave them out.

Recipe information

  • Yield

    serves 2

Ingredients

Olive oil spray
2 cups radiatore, fusilli, or rotini
One 14-ounce can diced tomatoes
1 tablespoon chopped fresh basil
1 medium zucchini, halved lengthwise and thinly sliced
1 cup ricotta cheese
1/4 teaspoon red pepper flakes
1/8 teaspoon sea salt
1/4 teaspoon ground nutmeg
4 garlic cloves, chopped
1/2 cup sliced fresh porcini mushrooms, or 1/4 cup dried (softened if necessary; see page 166)

Preparation

  1. Step 1

    Preheat the oven to 450°F.

    Step 2

    Spray the inside and lid of a cast-iron Dutch oven with olive oil.

    Step 3

    Arrange the pasta in the pot in an even layer.

    Step 4

    Drain the tomatoes, reserving 2/3 cup liquid. (Add water if needed to make 2/3 cup.) Pour the liquid over the pasta and stir to coat the noodles.

    Step 5

    Combine the basil in the can with the tomatoes and spread over the pasta. Add a layer of half of the zucchini.

    Step 6

    In a small bowl, mix the ricotta with the red pepper flakes, salt, nutmeg, and garlic.

    Step 7

    Spread the mixture over the zucchini, add the mushrooms, and top with the rest of the zucchini.

    Step 8

    Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

  2. nutrition information

    Step 9

    Calories: 489

    Step 10

    Protein: 24g

    Step 11

    Carbohydrates: 58g

    Step 12

    Fat: 17g

    Step 13

    Cholesterol: 50mg

    Step 14

    Sodium: 734mg

    Step 15

    Fiber: 4g

Glorious One-Pot Meals
TagsFusilliPastaCanned TomatoTomatoVegetableBasilHerbs & SpicesZucchiniSquashRicottaCheeseDairyPorcini MushroomMushroomMainDinnerVegetarianEasyOne-Pot MealsWeeknight MealsOven BakeDutch OvenCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.