Baked Pasta and Zucchini

* Exported from MasterCook *

Baked Pasta and Zucchini

Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 8 Preparation Time :1:20
Categories : Entree

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound rotini -- colored
1 1/2 pounds zucchini -- (3 medium)
Salt
1 large onion -- sliced
1/2 pound potatoes -- peel thinly slice
8 tablespoons butter
4 ounces Prosciutto -- or
smoked ham -- julienned
1 1/2 cups grated Parmesan cheese
1/3 cup fresh parsley -- minced
2 tablespoons chopped fresh basil
1 teaspoon salt
Freshly ground black pepper
1 pound tomatoes -- peeled and chopped

TOMATOES: 3 medium, rip. Or 2 cups drained canned plum tomatoes.

Preheat the oven to 350 degrees. Cook the pasta according to package
directions. Drain the pasta and set aside.

While the pasta is cooking, trim the zucchini but do not peel. Slice the
zucchini thinly, place in a colander, and sprinkle with salt. Let stand at
room temperature for 30 minutes to drain off excess moisture.

Put the zucchini between 2 layers of paper towels and squeeze dry with your
hands. Place the zucchini in a well-greased 9 x 13-inch clear baking dish. Top
with the onion slices, then with the potatoes. Dot with 2 tablespoons of the
butter and sprinkle the prosciutto on top. Dot with 2 more tablespoons of
butter. Sprinkle 3/4 cup Parmesan cheese on top.

In a separate bowl, mix the pasta, parsley, and basil with the salt and pepper
to taste. Distribute the pasta over the vegetables in the baking dish. Dot
with 2 more tablespoons of butter. Top the pasta with the tomatoes, dot with
the remaining butter, and sprinkle the remaining Parmesan on top. The
casserole can be refrigerated for 4 hours at this point.

Cover the baking dish with aluminum foil and bake 45 minutes to 1 hour. Turn
off the oven, open the oven door, and let the dish stand for about 10 minutes
before serving. [patH mcRecipe]


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