Baked Pasta and Zucchini

INGREDIENTS:

1/2 pound rotini — colored
1 1/2 pounds zucchini — (3 medium)
Salt 1 large onion — sliced
1/2 pound potatoes — peel thinly slice
8 tablespoons butter
4 ounces Prosciutto — or
smoked ham — julienned 1 1/2 cups grated Parmesan cheese
1/3 cup fresh parsley — minced
2 tablespoons chopped fresh basil
1 teaspoon salt
Freshly ground black pepper 1 pound tomatoes — peeled and chopped
TOMATOES: 3 medium, rip. Or 2 cups drained canned plum tomatoes.

DIRECTIONS:

Preheat the oven to 350 degrees. Cook the pasta according to package directions. Drain the pasta and set aside.

While the pasta is cooking, trim the zucchini but do not peel. Slice the zucchini thinly, place in a colander, and sprinkle with salt. Let stand at room temperature for 30 minutes to drain off excess moisture.

Put the zucchini between 2 layers of paper towels and squeeze dry with your hands. Place the zucchini in a well-greased 9 x 13-inch clear baking dish. Top with the onion slices, then with the potatoes. Dot with 2 tablespoons of the butter and sprinkle the prosciutto on top. Dot with 2 more tablespoons of butter. Sprinkle 3/4 cup Parmesan cheese on top.

In a separate bowl, mix the pasta, parsley, and basil with the salt and pepper to taste. Distribute the pasta over the vegetables in the baking dish. Dot with 2 more tablespoons of butter. Top the pasta with the tomatoes, dot with the remaining butter, and sprinkle the remaining Parmesan on top. The casserole can be refrigerated for 4 hours at this point.

Cover the baking dish with aluminum foil and bake 45 minutes to 1 hour. Turn off the oven, open the oven door, and let the dish stand for about 10 minutes before serving. [patH mcRecipe]

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Baked Pasta Dish

INGREDIENTS:

1 tbsp olive oil
1/2 c onions — chopped
1/2 c bell peppers — chopped
1 6 oz pkg mushrooms — sliced
3 cloves garlic — crushed
1 28 oz can tomatoes — cut up
1 8 oz can tomato sauce
1 6 oz can tomato paste
2 tsps sugar
2 tsps basil
2 tsps oregano
2 tsps pizza seasoning
1 1/2 tsps salt
1/2 tsp black pepper
1/2 tsp parsley
1 14 oz box any pasta shape
4 egg whites
1 15 oz pkg fat-free cottage cheese
1/2 c Parmesan cheese

DIRECTIONS:

Preheat oven at 350. In a large saucepan, heat oil over medium heat. Cook onions, bell peppers, mushrooms, and garlic until tender. Add tomatoes, tomato sauce, tomato paste, water, sugar, basil, oregano, pizza seasoning, salt, black pepper, and parsley. Simmer, uncovered, for 30 minutes. Cook pasta according to package directions and drain. In a mixing bowl, combine egg whites, cottage cheese, and Parmesan cheese. Stir in pasta mixture and pour into a 13″ x 9″ x 2″ pan. Top with tomato mixture. Bake for 30 to 40 minutes. Sprinkle with additional Parmesan cheese, if desired.

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Baked Pasta Dish

INGREDIENTS:

1 tb Olive oil
1/2 c Onions — chopped
1/2 c Bell peppers — chopped
6 oz Pkg mushrooms — sliced
3 Cloves garlic — crushed
28 oz Can tomatoes — cut up
8 oz Can tomato sauce
6 oz Can tomato paste
2 ts Sugar
2 ts Basil
2 ts Oregano
2 ts Pizza seasoning
1 1/2 ts Salt
1/2 ts Black pepper
1/2 ts Parsley
14 oz Box any pasta shape
4 Egg whites
15 oz Pkg fat-free cottage cheese
1/2 c Parmesan cheese

DIRECTIONS:

Preheat oven at 350. In a large saucepan, heat oil over medium heat. Cook onions, bell peppers, mushrooms, and garlic until tender. Add tomatoes, tomato sauce, tomato paste, water, sugar, basil, oregano, pizza seasoning, salt, black pepper, and parsley. Simmer, uncovered, for 30 minutes. Cook pasta according to package directions and drain. In a mixing bowl, combine egg whites, cottage cheese, and Parmesan cheese. Stir in pasta mixture and pour into a 13″ x 9″ x 2″ pan. Top with tomato mixture. Bake for 30 to 40 minutes. Sprinkle with additional Parmesan cheese, if desired. Recipe By : Anita A. Matejka —–

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