August is here and I find myself very bored in the dinner category. I’m so ready for comfort food, but I also have a garden full of produce waiting to be used. I’ve reached my grilling quota, I don’t know if I can stand to look at one more BBQ chicken or burger. On top of it all, add in a picky toddler, and life is a hot mess. I asked said, picky toddler, what she wanted for dinner and her response as always was pasta. The kid would live off of pasta and pie if you let her. Don’t get me wrong I love pasta as much as the next girl, but I had so many veggies to use up I couldn’t justify it. Whoever invented the spiralizer was a genius, because I can now serve pasta nightly to her but instead of carb overload it’s actually veggies. It’s the perfect mom trickery.
Enter tonight’s dinner: Baked Zucchini Spaghetti. I partnered up with Ragu for this recipe and I couldn’t be happier with how it turned out. Their new Homestyle sauces are amazing! Now listen here, I’m Italian, I know a good spaghetti sauce. it’s in our blood. Unlike most jar sauces this tastes like it was cooking all day long on your Mimi’s stove, it’s that good.
This recipe is not only delish but it’s easy, and we all know how much us moms love easy. All you need is 4 simple ingredients. If you don’t have a spirilizer or something to make zucchini noodles you could certainly just cook some normal spaghetti, but like I said my garden is overflowing!
First step: get your zucchini cut up and ready to go. While that is drying cook the sauce over a low heat. The one thing I really love about this sauce is that Ragu has done it all for you. I didn’t season or add anything, unlike what I would have to do if I was using any other jarred sauce. I of course chose the garlic sauce because to me life is always better when garlic is seeping from your pores.
Spirlizer side note: zucchini has a ton of water in it, which is what causes it to become mushy. To prevent the mush factor, I do two things: leave the skin on and let it drain. I also get my zucchini ready first so that it can sit in a cullender while I prepare the rest and then I towel it off before using it. It really makes a huge difference!
Next, once the zuchinni has drained for a few minutes place between two paper towels and squeeze out any water that was left behind.
Once you do that add the zuchinni into the sauce and mix well, then transfer to baking dish.
Add scoops of ricotta cheese ontop. then cover with shredded mozzerella.
Bake at 350 for 30 minutes until cheese is melted. Serve up this cheesy saucy goodness and watch your family praise your talents!
Want to try this recipe yourself? How about with a free jar? Head to their site here and comment below the sauce you most want to try and I will pick a random winner to win their desired jar!
Or looking for more Ragu Homestyle recipes? Check some out here!