Pasticcio Di Maccheroni Con Le Zucchine Recipe
Ingredients
| 500 g/1 lb short pasta such as farfalle, or tortiglione | ||
| 1 kilo/2 lb courgettes | ||
| Tomato sauce | ||
| Olive oil, approx 200 ml/7 fl oz | ||
| 50 g/2 oz butter | ||
| 300 g/10 oz mozzarella cheese | ||
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
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
Chef
