Baked Pasta and Zucchini



INGREDIENTS:

1/2  pound rotini -- colored

1 1/2  pounds zucchini -- (3 medium)

salt

1 large onion -- sliced

1/2 pound potatoes -- peel thinly slice

8 tablespoons butter

4 ounces prosciutto -- or smoked ham -- julienned

1 1/2  cups  grated parmesan cheese

1/3  cup  fresh parsley -- minced

2 tablespoons chopped fresh basil

1 teaspoon salt

Freshly ground black pepper

1 pound tomatoes -- peeled and chopped

DIRECTIONS:

1. Preheat the oven to 350 degrees. Cook the pasta according to package
directions. Drain the pasta and set aside.

2. While the pasta is cooking, trim the zucchini but do not peel. Slice
the zucchini thinly, place in a colander, and sprinkle with salt. Let
stand at room temperature for 30 minutes to drain off excess moisture.

3. Put the zucchini between 2 layers of paper towels and squeeze dry
with your hands. Place the zucchini in a well-greased 9 x 13-inch clear
baking dish. Top with the onion slices, then with the potatoes. Dot with
2 tablespoons of the butter and sprinkle the prosciutto on top. Dot with
2 more tablespoons of butter. Sprinkle 3/4 cup parmesan cheese on top.

4. In a separate bowl, mix the pasta, parsley, and basil with the salt
and pepper to taste. Distribute the pasta over the vegetables in the
baking dish. Dot with 2 more tablespoons of butter. Top the pasta with
the tomatoes, dot with the remaining butter, and sprinkle the remaining
parmesan on top. The casserole can be refrigerated for 4 hours at this
point.

5. Cover the baking dish with aluminum foil and bake 45 minutes to 1
hour. Turn off the oven, open the oven door, and let the dish stand for
about 10 minutes before serving.



Baked Pasta and Zucchini