Baked Pasta with Zucchini and Mozzarella
Recipe By : The New Pasta Cookbook
- 3/4 pound 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 tablespoons Parmesan cheese -- freshly grated
- 1 teaspoon fresh rosemary sprigs
- 1/2 pound 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.