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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 350�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.