Food and Recipes Pasta Baked Rigatoni with Zucchini and Mozzarella Recipe 1.0 (1) 1 Review If you're in the mood for a cheesy lasagna but want something a little less labor-intensive, try this Baked Rigatoni. Fresh mozzarella, which is sold in water, has a short shelf life and should be used within a few days of purchase for the best flavor. If you can't find ciliegini, you can tear a standard-size ball of fresh mozzarella into small pieces. Give this baked pasta an impressive look by using a springform pan. By Adam Dolge Adam Dolge Adam Dolge is a recipe developer, test cook and award-winning journalist with nearly 20 years experience writing for newspapers, magazines and websites. He graduated with honors from the Culinary Institute of America and his work has appeared in many national food magazines and websites, including Southern Living, EatingWell, Real Simple, and Food & Wine. Follow him on Instagram. Southern Living's editorial guidelines Published on September 19, 2018 Print Rate It Share Share Tweet Pin Email Photo: Linda Pugliese; Prop Styling: Claire Spollen; Food Styling: Torie Cox Active Time: 15 mins Total Time: 1 hrs 15 mins Yield: 8 serves Ingredients 1 pound rigatoni pasta 1 tablespoon olive oil 1 1/2 cups zucchini, cut into half-moons (from 1 [8 oz.] zucchini) 5 ounces baby spinach 1/4 teaspoon black pepper 1 teaspoon kosher salt, divided 3/4 cup sour cream 1/2 cup plain whole-milk Greek yogurt 1 large egg 16 ounces small fresh mozzarella cheese balls, divided 2 ounces grated Parmesan cheese, divided 1 (14.5-oz.) can diced tomatoes, drained Fresh basil leaves Directions Preheat oven to 375°F. Cook rigatoni pasta according to package directions. Drain and transfer to a large bowl. Heat olive oil in a large nonstick skillet over medium-high. Add zucchini and cook, stirring occasionally, until lightly browned on all sides, about 4 minutes. Stir in baby spinach; cook until wilted, about 1 minute. Sprinkle with black pepper and 1/4 tsp. kosher salt. Transfer to bowl with pasta. Whisk together sour cream, plain whole-milk Greek yogurt, egg, and 3⁄4 tsp. kosher salt in a medium bowl until well incorporated. Stir sour cream mixture into pasta mixture until well coated. Add 12 oz. small fresh mozzarella cheese balls and 1 oz. grated Parmesan cheese to pasta mixture; toss to combine. Gently stir in drained, diced tomatoes. Transfer mixture to a lightly greased (with cooking spray) 9-inch springform pan, and place on a rimmed baking sheet. Bake in preheated oven until set, about 30 minutes. Top with remaining 4 oz. small fresh mozzarella cheese balls and remaining 1 oz. grated Parmesan cheese, and return to oven. Bake until golden brown, about 5 minutes. Remove and let stand 15 minutes. Release side of springform pan, and cut into 8 pieces. Sprinkle with fresh basil leaves. Rate it Print