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Baked Pasta with Zucchine and Mozzarella

Baked Pasta with Zucchine and Mozzarella


Ingredients: • 3/4 pound pasta (fusilli, orecchiette or conchiglie) • 5 small zucchini cut into 1/2-inch slices • Salt and pepper • 1 (28 ounces) can Italian plum tomatoes, drained and chopped • 8 black olives, sliced • 3 Tablespoons Parmesan cheese, freshly grated • 1 teaspoon fresh rosemary sprigs • 1/2 pound Mozzarella cheese, cut in 1/2-inch cubes Preparation: 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.

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