Baked Paccheri with Whipped Ricotta, Zucchini, and Rosemary Pistachios

Instructions

1. 1

   Preheat the oven to 220°F / 105°C only if you want to warm the serving dish. Then set it to 425°F / 220°C for the final bake. Bring a large pot of water to a boil and add half of the salt.

2. 2

   Cook the paccheri in the boiling water for 2 minutes less than the package directions, so it stays very al dente. Reserve 120 ml / 1/2 cup of the pasta water and drain the pasta.

3. 3

   While the pasta cooks, heat 15 ml / 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until soft. Stir in half of the garlic and cook 30 seconds more.

4. 4

   Add the zucchini, 1 g / 1/2 tsp rosemary, red pepper flakes, some of the black pepper, and a pinch of salt. Sauté for 4 to 5 minutes until the zucchini is tender but still has some texture. Transfer to a plate.

5. 5

   In the same skillet, add the crushed tomatoes, water, remaining garlic, another pinch of salt, and pepper. Cook over medium heat for 8 to 10 minutes, stirring, until slightly thickened.

6. 6

   In a bowl, combine the ricotta with 35 g / 1/3 cup of the Parmesan, lemon zest, lemon juice, and 30 ml / 2 tbsp of the reserved pasta water. Beat with a spoon or small whisk until creamy and spreadable.

7. 7

   In another small bowl, mix the pistachios with the breadcrumbs, remaining rosemary, 15 ml / 1 tbsp olive oil, and the remaining Parmesan to create a crunchy topping.

8. 8

   Toss the drained paccheri with the tomato sauce, sautéed zucchini, and a little more pasta water if needed so the pasta stays juicy. Adjust salt and pepper.

9. 9

   Transfer the pasta mixture to a baking dish. Spoon the whipped ricotta over the top, then scatter the pistachio breadcrumb topping evenly over it.

10. 10

    Bake at 425°F / 220°C for 12 to 15 minutes, until the top is golden and crisp in spots and the sauce is bubbling around the edges.

11. 11

    Let rest for 5 minutes. Finish with torn fresh basil and serve hot.