Pronto Pasta Bake
Posted by Becky/Colo

12 oz. Rotini pasta, uncooked
2 medium zucchini, coarsely chopped (about 2 cups)
2 garlic cloves, pressed
1 jar (48 oz.) spaghetti sauce
1 tsp dried basil leaves
2 oz. (1/2 cup) fresh Parmesan cheese, grated
2 cups (8 oz.) shredded mozzarella cheese

Preheat oven to 375�F. Cook pasta according to package directions; drain. Chop zucchini with food chopper. Using garlic press, press garlic into classic 2-Qt batter bowl. Add zucchini, spaghetti sauce and basil. Grate Parmesan cheese. In 9 x 13 inch baker, layer one third of the spaghetti sauce mixture, half the pasta, one third of the sauce mixture and half of each of the cheeses. Repeat layers with remaining pasta, sauce and cheeses; cover with aluminum foil. Bake 45 minutes. Uncover and continue baking 5 minutes. Serve with toasted garlic bread if desired.

Yield: 8 servings