Zucchini Pasta (Baked) - cooking recipe

Ingredients

6 1/2 ounces ditalini
2 tablespoons butter
4 spring onions, thinly sliced
1 garlic clove, minced
2 zucchini, grated (medium)
4 eggs
1/2 cup cream (or half and half)
3 1/2 ounces ricotta cheese
2/3 cup mozzarella cheese, grated
3/4 cup parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch red pepper flakes (optional)
1 teaspoon parsley, chopped (or cilantro)

Preparation

Preheat oven to 350 degrees.
Grease a oven proof baking dish, (approx. 2 qt.) with cooking spray.
Grate zucchini, drain in colander removing excess water.
Cook pasta in large saucepan, until al dente, drain well and set aside.
Heat butter in frying pan, add spring onion and cook one minute.
Add garlic and saute' for 1 minute.
Add drained zucchini to pan, and cook for 4 minutes, or until soft. Cool slightly.
Place eggs, cream, ricotta, mozzarella, ditalini, and half the Parmesan in a bowl and mix together well.
Stir in zucchini mixture, adding salt, pepper, and red pepper flakes if using.
Place this mixture in dish, (be careful not to fill to brim) add sprinkle rest of Parmesan.
Bake 25-30 minutes, or until firm and golden.
Add chopped parsley or cilantro for garnish after removing from oven.