Title: Baked Pasta with Zucchini and Mozzarella
Categories: Cheese Entree Pasta Vegetable
Yield: 4 Servings
| 3/4 | lb | Pasta; shaped |
| | | (fusilli, orecchiette or conchiglie) |
| 5 | sm | Zucchini; 1/2-inch slices |
| | | Salt and pepper |
| 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 |
Recipe by: The New Pasta Cookbook Cook pasta in boiling salted water. In a
large frying pan, heat oil and saute zucchini until lightly browned, about
5 minutes. Season with salt and pepper and transfer to an oiled shallow
casserole dish. Preheat oven to 350 degrees F. When pasta is almost cooked,
drain and add to zucchini. Add tomatoes, olives, Parmesan, rosemary and
1/2 of the mozzarella. Sprinkle with a little more salt and pepper if
desired and gently mix together. Cover with the remaining mozzarella and
bake until cheese is melted and the top slightly browned, about 15 minutes.