Baked Pasta with Zucchini and Mozzarella |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A easy pasta dish that can be a meal or a side dish. Ingredients:
3/4 lb fusilli or 3/4 lb orecchiette or 3/4 lb ortini pasta |
5 small zucchini, 1/2 inch slices |
salt and pepper |
1 (28 ounce) can italian plum tomatoes, drained/chopped |
8 black olives, sliced |
3 tablespoons parmesan cheese, freshly grated |
1 teaspoon fresh rosemary |
1/2 lb mozzarella cheese, cut in 1/2 inch cubes |
Directions:
1. Preheat oven to 350 degrees.
2. In a large frying pan, heat oil.
3. Saute Zucchini until lightly browned, about 5 minutes.
4. Season with salt and pepper.
5. Transfer to an oiled shallow casserole dish.
6. Cook pasta in boiling salted water, when pasta is almost cooked, drain and add to Zucchini.
7. Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
8. Sprinkle with a little more salt and pepper; if desired.
9. Gently mix together.
10. Cover with the remaining mozzarella.
11. Bake until cheese is melted and the top is slightly browned, about 15 minutes.
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