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Baked Elbows With Zucchini Tomato and Parmesan

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“From 365 Ways to Cook Pasta”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the macaroni in plenty of boiling salted water.
  2. Meanwhile melt the butter in a wide skillet; add onion. Saute 15 minutes.
  3. Add zucchini; saute 5 more minutes.
  4. Stir in tomatoes, parsely and garlic. Simmer, uncovered, for 5 minutes.
  5. Stir in ricotta, milk, Romano and 1 T of the Parmesan.
  6. Combien the cooked elbows with the sauce.
  7. Pour into a 1 1/2 quart baking dish. Sprinkle with remaining cheese.
  8. Bake at 350 until top is lightly browned, about 20 minutes.

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