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.
Print This Recipe
For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit:
The Netscape UFAQ
Netscape Browser Support