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Baked Pasta with Zucchine and Mozzarella
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Baked Pasta with Zucchine and Mozzarella
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Ingredients:
• 3/4 pound pasta (fusilli, orecchiette or conchiglie)
• 5 small zucchini cut into 1/2-inch slices
• Salt and pepper
• 1 (28 ounces) can Italian plum tomatoes, drained and chopped
• 8 black olives, sliced
• 3 Tablespoons Parmesan cheese, freshly grated
• 1 teaspoon fresh rosemary sprigs
• 1/2 pound Mozzarella cheese, cut in 1/2-inch cubes
Preparation:
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.
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