Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 Baked Pasta with Zucchini and Mozzarella 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, chopped 8 black olives, sliced 3 tbspsp. Parmesan cheese, freshly grated 1 tsp. fresh rosemary sprigs 1/2 pound Mozzarella cheese, cut in 1/2-inch cubes 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. 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. Yields 4 to 6 servings, Quote Link to comment Share on other sites More sharing options...
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