Baked Pasta - Zuccini And Mozzarella |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a throw together at the last minute and it tast good.. Change out the cheese.. I'v used pepper jack along with cumin and left the rosemary out to add a kick and it was very tasty! Ingredients:
3/4 lb pasta; shaped (fusilli, orecchiette or conchiglie) |
5 sm zucchini; 1/2-inch slices |
fresh garlic minced to your taste.. i like lots |
salt and pepper to taste |
1 28 oz can italian plum tomatoes -- drained/chopped |
8 black olives; sliced |
3 tb parmesan cheese; freshly grated |
1 ts fresh rosemary sprigs |
1/2 lb mozzarella cheese; cut in 1/2' cubes or grated. |
Directions:
1. In a large frying pan, heat oil and saute zucchini until lightly browned, about 5 minutes.
2. Add garlic the last minute, do not brown.
3. Season with salt and pepper and transfer to an oiled shallow casserole dish.
4. Preheat oven to 350 degrees F.
5. When pasta is almost cooked, drain and add to zucchini.
6. Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
7. Sprinkle with a little more salt and pepper if desired and gently mix together.
8. Cover with the remaining mozzarella and bake until cheese is melted and the top slightly browned, about 15 minutes.
9. I have used fresh tomatoes peeled and sliced thin and it was very good..
10. ENJOY
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