2 tablespoons olive oil
3 cups cherry or grape tomatoes
3 garlic cloves, chopped
12 ounces whole-milk ricotta cheese
6 ounces feta cheese or combination of goat and feta cheeses
1/2 cup 2 percent reduced-fat milk
12 ounces cooked short pasta (such as gemelli or penne)
2 medium zucchini, cut into thin strips with a vegetable peeler
1/2 cup fresh basil, chopped
1/2 cup cracker crumbs
1 tablespoon cold butter, cut into small pieces
Grated Parmigiano Reggiano (optional)
1. Preheat oven to 350F.
2. Heat oil in a large skillet. Add tomatoes and sauté over medium heat until browned, about 10 minutes. Add garlic. Cook 1 minute.
3. Combine ricotta, feta and milk in a large mixing bowl; stir well. Add cooked pasta, tomatoes, zucchini, cheese mixture and basil; stir gently.
4. Transfer to a lightly oiled 2-quart casserole dish. Top with cracker crumbs. Sprinkle butter evenly over top. Top with Parmigiano Reggiano, if using. Cover and bake 30 to 40 minutes, until hot and bubbly.
Nutritional facts per serving: 378 calories, 17g fat, 46mg cholesterol, 16g protein, 43g carbohydrates, 3g fiber, 348mg sodium