Baked Elbows With Zucchini Tomato and Parmesan Recipe - Details, Calories, Nutrition Information | R
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Ingredients
- 2 cups elbow macaroni
- 2 tbsp butter
- 1/2 cup chopped onion
- 8 oz zucchini, sliced
- 1 cup fresh tomato, diced
- 1/2 cup chopped parsley
- 1 garlic clove, crushed
- 15 oz ricotta cheese
- 1/2 cup milk
- 2 tbsp romano cheese, grated
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