Baked Elbows With Zucchini Tomato And Parmesan Recipe

Name: Baked Elbows With Zucchini Tomato And Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups elbow macaroni, 2 tablespoons butter, 1/2 cup chopped onion, 8 ounces zucchini, sliced, and more.

Yes, Baked Elbows With Zucchini Tomato And Parmesan falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Elbows With Zucchini Tomato And Parmesan

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