Mini Baked ZucchinI and Mozzarella Rigatoni

serves 4

prep time: 5 minutes

cooking time: 20 minutes


8 oz (2 1/2 cups) dry rigatoni

2 tbsp olive oil

2 small zucchini, chopped

2 tbsp TABASCO Green Jalapeño

1/2 tsp salt

1/2 tsp pepper

7 oz grated mozzarella cheese


Preheat the oven to 350ºF.


Heat a large pot of water to boil. Once boiling, add the rigatoni noodles and cook until al dente.


Heat 1 tbsp of olive oil in a large frying pan set to medium. Add the chopped zucchini and fry until golden.


Drain the pasta and add it to the frying pan with the zucchini. Stir in 1 tbsp olive oil, the Tabasco sauce, salt, pepper, and 3/4 of the cheese.


Scoop the pasta into 4 - 4" ramekins. Sprinkle the remaining cheese on top. Place the ramekins onto a baking sheet. Place into the oven and bake for 5 minutes. Turn the heat to broil, and broil until the cheese is brown and bubbly - 3 minutes.


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