Baked Elbows With Zucchini Tomato and Parmesan |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From 365 Ways to Cook Pasta Ingredients:
2 cups elbow macaroni |
2 tablespoons butter |
1/2 cup chopped onion |
8 ounces zucchini, sliced |
1 cup fresh tomato, diced |
1/2 cup chopped parsley |
1 garlic clove, crushed |
15 ounces ricotta cheese |
1/2 cup milk |
2 tablespoons romano cheese, grated |
Directions:
1. Cook the macaroni in plenty of boiling salted water.
2. Meanwhile melt the butter in a wide skillet; add onion. Saute 15 minutes.
3. Add zucchini; saute 5 more minutes.
4. Stir in tomatoes, parsely and garlic. Simmer, uncovered, for 5 minutes.
5. Stir in ricotta, milk, Romano and 1 T of the Parmesan.
6. Combien the cooked elbows with the sauce.
7. Pour into a 1 1/2 quart baking dish. Sprinkle with remaining cheese.
8. Bake at 350 until top is lightly browned, about 20 minutes.
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