*  Exported from  MasterCook  *
 
                          Baked Pasta and Zucchini
 
 Recipe By     : Nathalie Dupree Cooks (1996) TVFN
 Serving Size  : 8    Preparation Time :1:20
 Categories    : Entree
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
 
 TOMATOES:  3 medium, rip.  Or 2 cups drained canned plum tomatoes. 
 
 Preheat the oven to 350 degrees. Cook the pasta according to package
 directions. Drain the pasta and set aside.
 
 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.
 
 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.
 
 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.
 
 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.  [patH mcRecipe]
 
 
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