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Pasta Baked With Olives, Vegetables and Mozzarella

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“Simple, quick baked pasta dish. You can make it ahead, store in the fridge, then just place in the oven when you are ready for dinner. Make sure you extend the baking time if you do this by about 15 minutes.”

Ingredients Nutrition


  1. Preheat the oven to 375 degrees.
  2. Lightly grease a shallow baking dish with olive oil.
  3. Heat the olive oil in a large skillet, add the zucchini and cook over med-high heat, stirring occasionally, until the zucchini begin to brown; season with salt and peper.
  4. Set aside to cool.
  5. Cook the pasta al dente.
  6. Drain, rinse with cold water, drain again, then toss with the zucchini.
  7. Add the olives, tomatoes and half the cheeses to the pasta.
  8. Toss well and pour into the baking dish.
  9. Spread the remaining mozzarella on top, reserving the rest of the parmesan for garnish.
  10. Bake the pasta until the cheese is melted and the pasta is heated through (about 15-20 minutes).
  11. Serve with the remaining cheese.

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