Agnolotti and zucchini melt

This light pasta bake combines tasty spinach and ricotta agnolotti, healthy zucchini and red capsium and is topped with creamy buffalo mozzarella for the ultimate vegetarian family dinner.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Agnolotti and zucchini melt
  • 3 zucchinis, 5mm lengthways slices
  • 1 red capsicum, seeded, thickly sliced
  • 2 tablespoon olive oil
  • 625 gram packet spinach and ricotta agnolotti
  • 2 x 125g buffalo mozzarella balls, drained
Salsa verde
  • 1 1/2 cup loosely packed parsley leaves
  • 1 cup basil leaves
  • 1 cup mint leaves
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 2 teaspoon baby capers, drained
  • 1 clove garlic, chopped


Agnolotti and zucchini melt
  • 1
    Preheat oven to 200°C. Lightly grease a shallow, 10 cup baking dish.
  • 2
    Preheat a chargrill pan or barbecue grill on high. In a bowl, toss zucchini and capsicum in oil and season. Chargrill capsicum for 2-3 minutes on each side until blistered. Repeat with zucchini, cooking for 1-2 minutes on each side until tender. Chop vegetables into large chunks.
  • 3
    In a large saucepan of boiling salted water, cook agnolotti, following packet instructions, until al dente. Drain.
  • 4
    Combine vegetables and pasta in baking dish. Toss gently to combine. Tear mozzarella into pieces over top of dish. Bake for 10-12 minutes cheese melts.
  • 5
    Meanwhile, to make salsa verde; in a small food processor, combine all ingredients. Process until smooth, season.
  • 6
    Drizzle salsa verde over hot pasta bake and serve straight away.


For a great shortcut, swap homemade salsa verde for a ready-made pesto dip, thinned down with a little lemon juice and extra virgin olive oil.

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