Zucchini and Oregano Spiral Frittata

Name: Zucchini and Oregano Spiral Frittata
Yield: 4
Ingredients: 8 oz of spiral pasta (cavatappi); 6 oz of mozzarella cheese, sliced; Tomato sauce; 2 cups of tomato sauce; 3/4 cup of water; 4 tablespoons of butter; 1 teaspoon of salt; 1/2 teaspoon of oregano; 1 medium zucchini, cut into small cubes; 1 clove of garlic, minced; Black pepper to taste; Accessory; Parchment paper

1
8 oz of spiral pasta (cavatappi)
2
6 oz of mozzarella cheese, sliced
3
Tomato sauce
4
2 cups of tomato sauce
5
3/4 cup of water
6
4 tablespoons of butter
7
1 teaspoon of salt
8
1/2 teaspoon of oregano
9
1 medium zucchini, cut into small cubes
10
1 clove of garlic, minced
11
Black pepper to taste
12
Accessory
13
Parchment paper

Ingredients

1
8 oz of spiral pasta (cavatappi)
2
6 oz of mozzarella cheese, sliced
3
Tomato sauce
4
2 cups of tomato sauce
5
3/4 cup of water
6
4 tablespoons of butter
7
1 teaspoon of salt
8
1/2 teaspoon of oregano
9
1 medium zucchini, cut into small cubes
10
1 clove of garlic, minced
11
Black pepper to taste
12
Accessory
13
Parchment paper

Directions

1
In a large pot, place 3 liters of water, cover, and bring to a boil
2
Add one tablespoon of salt and let it boil again
3
Add the pasta in batches, stirring and cooking until al dente
4
While the pasta cooks, mix in a large skillet the tomato sauce, water, butter, garlic, salt, oregano, and black pepper to taste
5
Let it simmer
6
Add the zucchini, stir, cover, and cook for 20 minutes or until the zucchini is tender
7
Preheat the oven to medium temperature
8
Drain the pasta and mix with the sauce
9
Place in a refractory dish, spread the cheese on top, and cover with parchment paper
10
Put in the oven for 30 minutes or until it's hot and bubbly.