Baked Pasta With Zucchini And Mozzarella 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.

MOZZARELLA BAKED SPAGHETTI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. , Meanwhile, in a large bowl, beat egg, milk and salt. Drain spaghetti; add to egg mixture and toss to coat. Transfer to a greased 13x9-in. baking dish., In a large skillet, cook beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture. , Bake, uncovered, 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Freeze option: Cool spaghetti completely before tossing with egg mixture. Transfer to baking dish; cover and refrigerate. Meanwhile, prepare meat sauce and cool completely before spooning over spaghetti mixture. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

BAKED PASTA WITH ZUCCHINI AND MOZZARELLA

Steps:

• Preheat oven to 350 degrees.
• In a large frying pan, heat oil.
• Saute Zucchini until lightly browned, about 5 minutes.
• Season with salt and pepper.
• Transfer to an oiled shallow casserole dish.
• Cook pasta in boiling salted water, when pasta is almost cooked, drain and add to Zucchini.
• Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
• Sprinkle with a little more salt and pepper; if desired.
• Gently mix together.
• Cover with the remaining mozzarella.
• Bake until cheese is melted and the top is slightly browned, about 15 minutes.

CREAMY ZUCCHINI AND SPINACH PASTA BAKE

Steps:

• Heat oven to 375°F.
• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, cook and stir onions in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add zucchini and mushrooms; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add half the spinach; cook 2 to 3 min. or just until wilted. Repeat with remaining spinach. Remove from heat.
• Drain pasta. Add to vegetable mixture in skillet along with the pasta sauce, ricotta, Italian seasoning and 1 cup mozzarella; mix lightly.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.
• Bake 20 to 25 min. or until casserole is heated through and mozzarella is melted.

PASTA BAKED WITH OLIVES, VEGETABLES AND MOZZARELLA

Steps:

• Preheat the oven to 375 degrees.
• Lightly grease a shallow baking dish with olive oil.
• Heat the olive oil in a large skillet, add the zucchini and cook over med-high heat, stirring occasionally, until the zucchini begin to brown; season with salt and peper.
• Set aside to cool.
• Cook the pasta al dente.
• Drain, rinse with cold water, drain again, then toss with the zucchini.
• Add the olives, tomatoes and half the cheeses to the pasta.
• Toss well and pour into the baking dish.
• Spread the remaining mozzarella on top, reserving the rest of the parmesan for garnish.
• Bake the pasta until the cheese is melted and the pasta is heated through (about 15-20 minutes).
• Serve with the remaining cheese.