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Pasticcio Di Maccheroni Con Le Zucchine Recipe
|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)|
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 mg
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
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