Elbow macaroni (cooked al dente)
Salt and pepper
Red pepper flakes optional to spice it up
Marinara sauce–your favorite recipe or a good jar will do (this is just for the topping)
Make a vinaigrette to oil the bottom of the pan. Then add al dente cooked quality elbow macaroni. Then mix equal parts ricotta and cottage cheese for spreading on the next layer. Next, place thickly sliced zucchini coins over the cheese. Then add macaroni, cheese mixture, and zucchini alternating layers until they are gone. The topping is zucchini, with marinara sauce, chopped shallot, garlic, Italian seasoning, grated Parmesan, sliced grape tomatoes, salt and pepper. Bake on 375 for about 30-45 minutes until all is warm and melted. This was a sweet and savory delight!