Baked Elbows With Zucchini Tomato And Parmesan Recipes

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BAKED ELBOWS WITH ZUCCHINI TOMATO AND PARMESAN



Baked Elbows With Zucchini Tomato and Parmesan image

Make and share this Baked Elbows With Zucchini Tomato and Parmesan recipe from Food.com.

Provided by dicentra

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups elbow macaroni
2 tablespoons butter
1/2 cup chopped onion
8 ounces zucchini, sliced
1 cup fresh tomato, diced
1/2 cup chopped parsley
1 garlic clove, crushed
15 ounces ricotta cheese
1/2 cup milk
2 tablespoons romano cheese, grated

Steps:

  • Cook the macaroni in plenty of boiling salted water.
  • Meanwhile melt the butter in a wide skillet; add onion. Saute 15 minutes.
  • Add zucchini; saute 5 more minutes.
  • Stir in tomatoes, parsely and garlic. Simmer, uncovered, for 5 minutes.
  • Stir in ricotta, milk, Romano and 1 T of the Parmesan.
  • Combien the cooked elbows with the sauce.
  • Pour into a 1 1/2 quart baking dish. Sprinkle with remaining cheese.
  • Bake at 350 until top is lightly browned, about 20 minutes.

Nutrition Facts : Calories 514.7, Fat 24.2, SaturatedFat 14.9, Cholesterol 83.4, Sodium 249.4, Carbohydrate 50.7, Fiber 3.4, Sugar 4.4, Protein 24.2

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