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Squash: Baked Pasta with Zucchini & Mozzarella

Source of Recipe

The New Pasta Cookbook


List of Ingredients

3/4 pound fusilli or orecchiette pasta
5 small zucchini, 1/2" slices
28 ounces italian plum tomatoes, drain and chop
8 black olives, sliced
3 tablespoons grated parmesan cheese
1 teaspoon fresh rosemary
1/2 pound mozzarella cheese, cut 1/2" cubes


Recipe

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 350ºF. 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.