Rotelle with zucchini, italian style
(from Ramona’s recipe box)
Source: The Big Book of Casseroles (from RecipeThing user kylerhea)
Serves 6 peopleCategories: 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
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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.
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In a medium bowl, mix ricotta, mozzarella, and 1/4 cup of the Parmesan.
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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.
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Cover and bake 40 minutes. Remove cover and bake until bubbly, about 10 minutes longer. Let stand 5 to 10 minutes before serving.