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Pasticcio Di Maccheroni Con Le Zucchine

Meal.Mates's picture
Ingredients
  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)
Directions

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

Recipe Summary

Cuisine: 
Italian
Method: 
Baked

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4937 Calories from Fat 2886

% Daily Value*

Total Fat 326 g501.7%

Saturated Fat 95.3 g476.7%

Trans Fat 0 g

Cholesterol 345.9 mg115.3%

Sodium 1885.5 mg78.6%

Total Carbohydrates 370 g123.3%

Dietary Fiber 26.9 g107.5%

Sugars 37.8 g

Protein 131 g262.2%

Vitamin A 109.3% Vitamin C 270.2%

Calcium 159.2% Iron 78.1%

*Based on a 2000 Calorie diet

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Pasticcio Di Maccheroni Con Le Zucchine Recipe