PASTA BAKED WITH OLIVES, VEGETABLES AND MOZZARELLA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pasta Baked With Olives, Vegetables and Mozzarella image

Simple, quick baked pasta dish. You can make it ahead, store in the fridge, then just place in the oven when you are ready for dinner. Make sure you extend the baking time if you do this by about 15 minutes.

Provided by P48422

Categories     < 60 Mins

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
2 medium zucchini, cut into 1/2 inch cubes
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 lb pasta, shapes (doesn't matter what shape you use)
1 cup kalamata olive, peeled and sliced
3 firm ripe tomatoes, peeled and diced (or canned tomatoes)
1 cup freshly grated parmesan cheese or 1 cup romano cheese
1/2 lb whole milk mozzarella cheese or 1/2 lb provolone cheese, cut into 1/2 inch cubes

Steps:

  • Preheat the oven to 375 degrees.
  • Lightly grease a shallow baking dish with olive oil.
  • Heat the olive oil in a large skillet, add the zucchini and cook over med-high heat, stirring occasionally, until the zucchini begin to brown; season with salt and peper.
  • Set aside to cool.
  • Cook the pasta al dente.
  • Drain, rinse with cold water, drain again, then toss with the zucchini.
  • Add the olives, tomatoes and half the cheeses to the pasta.
  • Toss well and pour into the baking dish.
  • Spread the remaining mozzarella on top, reserving the rest of the parmesan for garnish.
  • Bake the pasta until the cheese is melted and the pasta is heated through (about 15-20 minutes).
  • Serve with the remaining cheese.

Peter Eirhart
e.p@hotmail.com

This dish is a great way to use up leftover pasta. I had some leftover spaghetti and it worked perfectly in this recipe.


Mohsin ALIM
alimmohsin78@yahoo.com

I'm on a diet and this dish fit perfectly into my meal plan. It's low in calories and fat, but still very flavorful.


Adri
adri75@gmail.com

This recipe is a great way to get your kids to eat their vegetables. My kids loved the pasta and didn't even notice the vegetables.


Marlic Valentine
marlicv51@gmail.com

I made this dish for my family and they all loved it. Even my picky kids ate it all up.


my brain
b9@gmail.com

This dish is perfect for a potluck or party. It's easy to make and everyone loves it.


Abdul Mustafiz
abdul-mustafiz@gmail.com

I'm a vegetarian and I loved this dish. It was so flavorful and satisfying.


Md.jobaidur Rohman
m_r@yahoo.com

This recipe is a great way to use up leftover vegetables. I had some roasted broccoli and cauliflower that I added to the pasta and it turned out great.


Ethan Moritz
m_e@yahoo.com

I loved this dish! It was so flavorful and easy to make. I will definitely be making it again.


Change the Course
t@yahoo.com

This dish was a little bland for my taste. I think I would add some more spices next time.


Deb Watts
d.w6@gmail.com

The mozzarella cheese didn't melt very well. I think I would use a different type of cheese next time.


Lyz L
ll@aol.com

This recipe was a little too salty for my taste. I think I would use less olives next time.


Angelo Gazidede
a_g@yahoo.com

I'm not a huge fan of olives, but I really enjoyed this dish. The olives added a nice salty flavor that balanced out the sweetness of the vegetables.


Monica Osteen
monica_o8@hotmail.com

This is a great recipe for a quick and easy weeknight meal. The leftovers are also delicious, so it's perfect for meal prep.


Beatformerz Mojack
m_b95@hotmail.co.uk

I followed the recipe exactly and the dish turned out great. The only thing I would change is to add more vegetables. I think it would be even better with some bell peppers or zucchini.


Life means smile
l@hotmail.com

This pasta dish was a hit with my family! The vegetables were perfectly roasted, the mozzarella cheese was melted and gooey, and the olives added a nice salty flavor. I will definitely be making this again.