Baked Pasta And Zucchini Recipe

• 1/2 lb Rotini, colored
• 1 1/2 lb Zucchini, (3 medium) Salt
• 1 lrg Onion, sliced
• 1/2 lb Potatoes, peel thinly slice
• 8 Tbsp. Butter
• 4 ounce Prosciutto or possibly smoked ham, julienned
• 1 1/2 c. Grated Parmesan cheese
• 1/3 c. Fresh parsley, chopped
• 2 Tbsp. Minced fresh basil
• 1 tsp Salt Freshly grnd black pepper
• 1 lb Tomatoes, peeled and minced

1. TOMATOES: 3 medium, rip.
2. Or possibly 2 c. liquid removed canned plum tomatoes.
3. Preheat the oven to 350 degrees.
4. Cook the pasta according to package directions.
5. Drain the pasta and set aside.
6. While the pasta is cooking, trim the zucchini but don't peel.
7. Slice the zucchini thinly, place in a colander, and sprinkle with salt.
8. Let stand at room temperature for 30 min to drain off excess moisture.
9. Put the zucchini between 2 layers of paper towels and squeeze dry with your hands.
10. Place the zucchini in a well-greased 9 x 13-inch clear baking dish.
11. Top with the onion slices, then with the potatoes.
12. Dot with 2 Tbsp.
13. of the butter and sprinkle the prosciutto on top.
14. Dot with 2 more Tbsp.
15. of butter.
16. Sprinkle 3/4 c. Parmesan cheese on top.
17. In a separate bowl, mix the pasta, parsley, and basil with the salt and pepper to taste.
18. Distribute the pasta over the vegetables in the baking dish.
19. Dot with 2 more Tbsp.
20. of butter.
21. Top the pasta with the tomatoes, dot with the remaining butter, and sprinkle the remaining Parmesan on top.
22. The casserole can be refrigerated for 4 hrs at this point.
23. Cover the baking dish with aluminum foil and bake 45 min to 1 hour.
24. Turn off the oven, open the oven door, and let the dish stand for about 10 min before serving.
25. patH mcRecipe

rotini, zucchini, onion, potatoes, butter, ham, parmesan cheese, fresh parsley, fresh basil, black pepper, tomatoes

Taken from cookeatshare.com/recipes/baked-pasta-and-zucchini-75197 (may not work)