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Pasticcio Di Maccheroni Con Le Zucchine

Meal.Mates's picture
  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

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Pasticcio Di Maccheroni Con Le Zucchine Recipe