Baked Elbows With Zucchini Tomato And Parmesan Recipes

ZUCCHINI PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish.
• Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix the Parmesan cheese and crackers.
• Heat the oil in a skillet over medium heat. Place the onion in the skillet, and cook and stir until tender. Mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until the zucchini is tender.
• In the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture.
• Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow to sit 5 minutes before serving.

SUPER QUICK ELBOWS WITH TOMATO BASIL SAUCE AND CHEESE

Steps:

• Tear corner of Ready Pasta pouch to vent. Heat for one minute in the microwave.
• Warm sauce and basil in a bowl for two minutes in the microwave.
• Combine pasta with sauce and top with cheese.

BAKED ELBOWS WITH ZUCCHINI TOMATO AND PARMESAN

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.

EGGPLANTS BAKED WITH TOMATO AND PARMESAN

Steps:

• Preheat the oven to 425°F (220°C). Slice the eggplants into thick rounds, place them on a baking sheet, brush generously with olive oil, and season with salt and black pepper. Bake for twenty to twenty-five minutes, until soft and tender.
• Chop the tomatoes, chile, and garlic and cook them in a shallow pan with a little olive oil and plenty of salt and black pepper for twenty minutes or so, until cooked down to a mush.
• Pile the tomatoes in the middle of each slice of eggplant, scatter over the grated cheese, and bake for fifteen to twenty minutes, until sizzling. If there is any tomato mixture left over, serve it on the side.

ROTINI WITH ZUCCHINI AND TOMATOES

Steps:

• Cook rotini according to package directions.
• Saute onion, garlic and zucchini in oil until tender. Add tomatoes and parsley; heat through.
• Season to taste with salt and pepper (and crushed red pepper if you wish).
• Toss rotini with vegetable mixture and served topped with cheese.