Baked Elbows With Zucchini Tomato and Parmesan

From 365 Ways to Cook Pasta

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

Directions

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