Agnolotti and zucchini melt

The addition of homemade, herb-loaded salsa verde and hot, oozy buffalo mozzarella cheese makes this pasta bake very special. The recipe calls for spinach and ricotta-stuffed agnolotti and fresh vegies, so every mouthful is a guaranteed flavour explosion.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Agnolotti and zucchini melt
  • 3 zucchini, cut into 5mm lengthways slices
  • 1 red capsicum, seeded, thickly sliced
  • 2 tablespoon olive oil
  • 625 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 hot, 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 2-3 minutes, each side, until blistered. Repeat with zucchini, cooking 1-2 minutes, 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 10-12 minutes cheese melts.
  • 5
    Meanwhile, 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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