PASTA BAKED WITH OLIVES, VEGETABLES AND MOZZARELLA

Pasta Baked With Olives, Vegetables and Mozzarella image

Provided by P48422

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
2 medium zucchini, cut into 1/2 inch cubes
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 lb pasta, shapes (doesn't matter what shape you use)
1 cup kalamata olive, peeled and sliced
3 firm ripe tomatoes, peeled and diced (or canned tomatoes)
1 cup freshly grated parmesan cheese or 1 cup romano cheese
1/2 lb whole milk mozzarella cheese or 1/2 lb provolone cheese, cut into 1/2 inch cubes

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.