Baked Elbows With Zucchini Tomato And Parmesan

• 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

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

elbow macaroni, butter, onion, zucchini, fresh tomato, parsley, garlic, ricotta cheese, milk, romano cheese

Taken from www.food.com/recipe/baked-elbows-with-zucchini-tomato-and-parmesan-406620 (may not work)