Baked Elbows With Zucchini Tomato And Parmesan - cooking recipe

Ingredients

2 cups elbow macaroni
2 tablespoons butter
1/2 cup chopped onion
8 ounces zucchini, sliced
1 cup fresh tomato, diced
1/2 cup chopped parsley
1 garlic clove, crushed
15 ounces ricotta cheese
1/2 cup milk
2 tablespoons romano cheese, grated

Preparation

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