• 2 T. olive oil
• 3 c. cherry tomatoes
• 3 garlic cloves, chopped
• 12 oz. ricotta cheese (whole or part skim)
• 6 oz. goat cheese
• 1/2 c. Dorothy Lynch Home Style
• 12 oz. cooked penne pasta
• 2 med. zucchini, cut into thin strips using a vegetable peeler
• 1/2 c. fresh basil, chopped
• 1/2 c. cracker crumbs
• 1 T. butter
• Grated parmigiano-reggiano cheese

Number of Servings: 8

Preheat oven to 350 degrees. Heat oil in a large skillet. Add tomatoes and sauté over medium heat until browned – about 10 minutes. Add chopped garlic. Cook 1 minute. Combine ricotta, goat cheese and Dorothy Lynch in a large mixing bowl; whisk well. Add cooked pasta, sautéed tomatoes, zucchini, basil and Dorothy Lynch and cheese mixture. Stir gently. Transfer to a 2-quart casserole dish. Top with cracker crumbs. Sprinkle pieces of butter and parmigiano-reggiano evenly over top. Cover and bake for 30 to 40 minutes or until hot and bubbly.