Baked Elbows with Zucchini, Tomato and Parmesan

Hearty vegetarian casseroles are easy to prepare. Tomatoes, zucchini and ricotta cheese make a chunky sauce to combine with Mueller's Elbow Macaroni.



Mueller's Elbow Macaroni
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Prep Time: 10 min
Cook Time: 30 min
Serves 4

Ingredients
  • 8 ounces Mueller's Small Elbow Macaroni
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 8 ounces small zucchini, sliced
  • 1 cup cubed (1/2 inch) fresh ripe tomatoes
  • 1/2 cup chopped Italian flat leaf parsley
  • 1 garlic clove, crushed
  • 1 (15 ounce) container whole milk ricotta cheese
  • 1/2 cup milk
  • 2 tablespoons grated Romano cheese
  • 2 tablespoons grated Parmesan cheese, divided
Directions
  1. Preheat oven to 350°F.
  2. Cook pasta according to package directions.
  3. Melt butter in a large skillet; add onion; cook and stir 5 minutes. Add zucchini; cook and stir 5 minutes more. Stir in tomatoes, parsley and garlic; simmer uncovered 5 minutes. Stir in ricotta, milk, Romano and 1 tablespoon of the Parmesan cheese.
  4. Combine elbows with sauce. Pour into a buttered 1 1/2 quart shallow baking dish, sprinkle with remaining Parmesan cheese.
  5. Bake about 20 minutes until top is lightly brown.

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