baked pasta with zuchhini and mozzarella

from recipezaar.com

Ingredients
3/4 lb fusilli or orecchiette or ortini pasta
5 small zucchini, 1/2 inch slices
salt and pepper

1 (28 ounce) can Italian plum tomatoes, drained/chopped
8 black olives, sliced
3 tablespoons parmesan cheese, freshly grated
1 teaspoon fresh rosemary
1/2 lb mozzarella cheese, cut in 1/2 inch cubes

Directions
1Preheat oven to 350 degrees.
2In a large frying pan, heat oil.
3Saute Zucchini until lightly browned, about 5 minutes.
4Season with salt and pepper.
5Transfer to an oiled shallow casserole dish.
6Cook pasta in boiling salted water, when pasta is almost cooked, drain and add to Zucchini.
7Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
8Sprinkle with a little more salt and pepper; if desired.
9Gently mix together.
10Cover with the remaining mozzarella.
11Bake until cheese is melted and the top is slightly browned, about 15 minutes.