BAKED RIGATONI AND ZUCCHINI Timballo di Rigatoni e Zucchine

Name: BAKED RIGATONI AND ZUCCHINI Timballo di Rigatoni e Zucchine
Ingredients: 1/2 TEASPOON KOSHER SALT, PLUS MORE FOR THE POT; 1/4 CUP -EXTRA--VIRGIN OLIVE OIL; 1 MEDIUM ONION, SLICED; 1 POUND MEDIUM ZUCCHINI, SLICED; ONE -28--OUNCE CAN WHOLE SAN MARZANO TOMATOES, CRUSHED BY HAND; 1 LOOSELY PACKED CUP FRESH BASIL LEAVES, ROUGHLY CHOPPED; 1 POUND RIGATONI; 1 TABLESPOON UNSALTED BUTTER; 8 OUNCES SHREDDED FONTINA; 1 CUP GRATED GRANA PADANO

BAKED RIGATONI AND ZUCCHINI Timballo di Rigatoni e Zucchine was pinched from <a href="http://lidiasitaly.com/recipes/baked-rigatoni-and-zucchini/" target="_blank">lidiasitaly.com.</a>

INGREDIENTS

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1/2 TEASPOON KOSHER SALT, PLUS MORE FOR THE POT

•

1/4 CUP -EXTRA--VIRGIN OLIVE OIL

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1 MEDIUM ONION, SLICED

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1 POUND MEDIUM ZUCCHINI, SLICED

•

ONE -28--OUNCE CAN WHOLE SAN MARZANO TOMATOES, CRUSHED BY HAND

•

1 LOOSELY PACKED CUP FRESH BASIL LEAVES, ROUGHLY CHOPPED

•

1 POUND RIGATONI

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1 TABLESPOON UNSALTED BUTTER

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8 OUNCES SHREDDED FONTINA

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1 CUP GRATED GRANA PADANO

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