Zucchini Pasta Bake
Cook the pasta in boiling salt water. Drain the pasta, rinse in cold water and drain well. Rinse and slice the zucchini and tomatoes. Mix the ricotta, cream, milk, eggs and cheese. Peel the garlic, squeeze into the cream and season with salt and pepper.
Grease a baking dish. Mix the pasta with the tomato and zucchini slices. Pour the mixture into the dish. Pour in the egg cream. Bake for about 45 minutes at 200°C (approximately 400°F). Serve sprinkled with basil.