Pasticcio Di Maccheroni Con Le Zucchine
|Short pasta||1 Pound (500 Gram, Such As Farfalle, Or Tortiglione)|
|Courgettes||2 Pound (1 Kilogram)|
|Tomato sauce||1⁄4 Cup (4 tbs)|
|Olive oil||7 Fluid Ounce (Approximately 200 Milliliter)|
|Butter||2 Ounce (50 Gram)|
|Mozzarella cheese||10 Ounce (300 Gram)|
Cut the courgettes into thickish rounds, without peeling, and fry them lightly in olive oil.
In a separate pan make the tomato sauce.
Cook the pasta in abundant boiling salted water, for half the time stated on the packet.
Drain the pasta, add a knob of butter and mix well.
Butter a deep oven-proof serving dish and spread a thin layer of pasta at the bottom, then a layer of courgette slices, and cover these with thin slices of mozzarella.
Repeat these layers until you have used up all your ingredients, finishing with a layer of mozzarella.
Dot the top with butter and bake in a hot oven, 220°C/425°F/Mark 7 for 20 minutes until melted and golden brown