2 tablespoons Filippo Berio olive oil
1 small onion, minced
1/2 pound ground chuck
1 zucchini, grated
2 cups whole cherry tomatoes, washed
1 cup Provolone cheese, cubed
1 cup Pecorino cheese, grated
1 - 1/2 cup fresh Mozzarella cheese, cubed
1 tablespoon dried oregano
Salt to taste
Grinding black pepper to taste
1/2 cup heavy cream
1/2 cup minced fresh basil
1/2 pound whole wheat penne, cooked al dente
2/3 cup additional grated Pecorino cheese
Preheat the oven to 350°F.
Heat the olive oil in a 10 x 2-inch casserole dish with cover, such as Le Creuset or similar stovetop/ovenproof pan. Cook the onions over medium heat until they wilt; stir in the ground chuck and brown well. Stir in the zucchini and cook stirring well for 2 to 3 minutes. Add the cherry tomatoes, oregano, salt and pepper. Cook covered for 5 minutes over medium heat.
Uncover the pan, lower the heat and stir in the cream. Stir in the basil and penne and combine well with the sauce. Stir in the cheeses. Sprinkle the top with the extra grated pecorino.
Cover the dish and bake for 35-40 minutes.Serve hot.
Tip: An alternate to using fresh cherry tomatoes is canned pomodorini (cherry tomatoes) such as Famoso, available in Italian grocery stores.
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This recipe is from CiaoItalia Slow and Easy by Mary Ann Esposito, published by St. Martin's Press in 2007.
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