This oven baked Amish zucchini pasta is the kind of low-fuss summer supper that earns a permanent place in the family rotation. It uses just a handful of basic ingredients and comes together right in one glass baking dish, where dry rotini bakes up with juicy grated zucchini and a creamy, comforting sauce. When the garden is full and dinner ideas are running low, this simple casserole-style pasta is a dependable answer.
Serve this cozy pasta with sliced tomatoes, a crisp green salad, or buttered green beans for an easy meal. Warm bread or garlic toast is especially nice alongside for scooping up the creamy sauce, and if you want to round it out for hungrier eaters, grilled chicken or browned sausage pairs beautifully without taking away from the dish’s simple charm.
Oven Baked 4-Ingredient Amish Zucchini Pasta
Servings: 6
Ingredients
12 ounces dry rotini pasta
4 cups raw grated green zucchini, lightly packed
2 cups cottage cheese
2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup grated Parmesan cheese, optional for topping
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass baking dish.
2. Spread the dry rotini evenly in the prepared baking dish. Scatter the grated zucchini all over the pasta so it is well distributed.
3. In a medium bowl, whisk together the cottage cheese, milk, salt, black pepper, and garlic powder until combined. Pour the mixture evenly over the pasta and zucchini, making sure most of the pasta is moistened. Sprinkle Parmesan over the top if using.
4. Cover the dish tightly with foil and bake for 45 minutes. Uncover, stir gently to help the pasta cook evenly, then return to the oven uncovered for 15 to 20 minutes more, or until the pasta is tender and the top is lightly golden.
5. Let the pasta rest for 10 minutes before serving so the sauce can settle and the texture becomes creamy and scoopable.
Variations & Tips
Make it truly 4-ingredient: If you want to keep this extra simple, use only rotini, grated zucchini, cottage cheese, and milk. Season lightly with whatever you normally keep on the table after baking, and skip the Parmesan if needed.
For picky eaters: Peel the zucchini before grating for a milder color and flavor, or grate it very finely so it melts right into the pasta. This is one of those nice family dinners where the vegetables do not feel overly obvious.
Add more flavor: A little shredded mozzarella, chopped fresh basil, or a spoonful of minced onion can be added before baking if you want a fuller casserole flavor while still keeping the easy spirit of the dish.
Watch the liquid level: Zucchini can vary in moisture, so if your grated zucchini seems very wet, give it a gentle squeeze before adding it. If the pasta still looks a bit dry during baking, pour in a splash more milk before the final bake.
Make-ahead note: You can assemble the dish a few hours ahead, cover, and refrigerate it. When you are ready to bake, let the dish sit at room temperature for about 20 minutes first so the glass dish heats more evenly.