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 |