Pasta al forno Lactose-free

Clean the capsicum by removing the stalk, the inner seeds and the white membrane inside, then chop into thin slices or cubes.

In a large pan greased with olive oil, add salt, the capsicum and half the onions. Cook at medium heat for a few minutes, then add half a glass of water and let cook for an additional 10-15 minutes. Cooking time may depend on the variety of capsicum.

In another pan, add the remaining olive oil and onions with salt. Cook over medium heat, adding some water whenever necessary.

In the meantime, cook the pasta into salted boiling water according to package directions. Drain 3 minutes before the recommended cooking time. In the pan where the capsicum was cooked, add the zucchini and toss together with pasta. Add fresh ricotta, 30g of grated Parmigiano and the mozzarella. Mix well to combine.

Pour the pasta into a greased baking tray, add the remaining grated Parmigiano and garnish with basil leaves. Cook in a pre-heated oven at 200° C for 20 minutes. If you want a crunchy top, finish cooking with a few minutes in grill position.