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Baked Pasta with Zucchini and Mozzarella


3/4 lb Pasta; shaped (fusilli, orecchiette or conchiglie)
5 sm Zucchini; 1/2-inch slices
Salt and pepper
1 28 oz can italian plum tomatoes -- drained/chopped
8 Black olives; sliced
3 tb Parmesan cheese; freshly grated
1 ts Fresh rosemary sprigs
1/2 lb Mozzarella cheese; cut in 1/2' cubes


Cook pasta in boiling salted water. In a large frying pan, heat oil and saute zucchini until lightly browned, about 5 minutes. Season with salt and pepper and transfer to an oiled shallow casserole dish. Preheat oven to 350 degrees F. 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 and gently mix together. Cover with the remaining mozzarella and bake until cheese is melted and the top slightly browned, about 15 minutes.

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