Baked Pasta With Zucchini, Tomatoes And Ricotta

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Washington Post

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Ingredients

1 pound dried penne

2 ounces pancetta, diced

1 medium (about 4 ounces) onion, finely chopped

1 tablespoon olive oil

2 small (1/2 pound) zucchini, cut into 1/4- to 1/2-inch cubes

1 pound tomatoes, peeled and seeded, coarsely chopped

Freshly ground black pepper

1 cup part-skim ricotta cheese

1/2 cup grated Parmesan cheese

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