Baked Pasta with Zucchini and Mozzarella
	
	
	3/4 lb    pasta -- shaped
	        (fusilli, orecchiette or conchiglie)
	5 small   zucchini -- 1/2-inch slices
	        salt and pepper
	1 28 oz   can Italian plum tomatoes -- drained/chopped
	8 to 10   black olives -- sliced
	3 tbs     Parmesan cheese -- freshly grated
	1 tsp     fresh rosemary sprigs
	1/2 lb    mozzarella cheese -- cut in 1/2' 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 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. 


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