Categories: Casseroles, Italian, May2012, Pasta, Summer, Zucchini

Ingredients

• 1 Tbs vegetable oil
• 2 zucchini, unpeeled, cut into 1/2 inch slices, quartered
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 can (14 1/2 ounces) whole tomatoes, chopped, juice from can included
• 4 Tbs tomato paste
• 1/2 tsp teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 tsp salt
• Freshly ground pepper to taste
• 3 Tbs chopped fresh parsley
• 4 ounces (about 1 1/2 cups) rotelle, cooked and drained
• 1 container (15 ounces) ricotta cheese
• 1 cup grated mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Preheat oven to 350°F. In a large nonstick skillet over medium heat, warm oil. Add zucchini, onion, and garlic and saute until tender, about 5 minutes. Stir in tomatoes, tomato paste, seasonings, and parsley. Reduce heat and simmer, uncovered, 10 minutes. Stir in pasta and set aside.

2. In a medium bowl, mix ricotta, mozzarella, and 1/4 cup of the Parmesan.

3. To assemble, spread half of the zucchini and pasta mixture in an 7 3/4-by-11 3/4-inch baking dish lightly coated with cooking spray or oil. Spread cheese mixture on top. Layer remaining zucchini mixture over the cheese. Sprinkle remaining Parmesan cheese on top.

4. Cover and bake 40 minutes. Remove cover and bake until bubbly, about 10 minutes longer. Let stand 5 to 10 minutes before serving.

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