Baked Elbows With Zucchini Tomato and Parmesan

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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